Carrot and Sweet Potato Soup with Hazelnut Dukkah

Name: Carrot and Sweet Potato Soup with Hazelnut Dukkah
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbs of olive oil; 3 cloves of garlic; 1 large brown onion; 1 tbs of freshly grated ginger; 2 tsp of ground cumin; 6 or 7 large carrots; 2 sweet potato; 1 litre of vegetable stock; ½ cup of natural Greek yoghurt; HAZELNUT DUKKAH; ⅓ cup of hazelnuts; 1 tbs of sesame seeds; 2 tsp of cumin seeds; 2 tsp of coriander seeds; 1 tsp of fennel seeds; ½ tsp of sea salt flakes

User Reviews

5.0

15 reviews

Excellent

Total Time
30 mins
Servings
4 servings
Calories
249 kcal
Course
Main Course
Cuisine
Vegetarian

Carrot and Sweet Potato Soup with Hazelnut Dukkah

Omar Parker

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I love broth based soups, but on a cold winters night I tend to favour a thick vegetable soup, like this Carrot and Sweet Potato Soup. The sweetness of the carrots and sweet potato work well together, and the addition of ginger fills the kitchen with the most wonderful scent when you’re making it.

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Ingredients

Servings

1 tbs of olive oil
3 cloves of garlic minced
1 large brown onion peeled and chopped
1 tbs of freshly grated ginger
2 tsp of ground cumin
6 or 7 large carrots peeled and chopped
2 sweet potato peeled and chopped
1 litre of vegetable stock
½ cup of natural Greek yoghurt
HAZELNUT DUKKAH
⅓ cup of hazelnuts
1 tbs of sesame seeds
2 tsp of cumin seeds
2 tsp of coriander seeds
1 tsp of fennel seeds
½ tsp of sea salt flakes

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Instructions

Place a large saucepan over a medium heat and once the pan has come to the heat add the olive oil and onion. Sautee the onion until softened before adding the garlic and ginger. Cook, stirring, for a few minutes.
Add the carrot and sweet potato and cook for 5 minutes before adding the stock. Cover with a lid and allow to simmer for 15 minutes or until you can easily pierce the carrot with a fork.
Remove from the heat and use an immersion blender to blend until smooth. If you like your soups a little runnier add some water or more vegetable stock to thin the mixture out.
While the soup is simmering make the dukkah. Place a large frying pan over a medium heat and add the hazelnuts. Toast for 2 to 3 minutes before adding the sesame seeds, cumin seeds, coriander seeds and fennel seeds. Cook for a further 2 minutes. Set aside to cool for a few minutes before placing in the bowl of a food processor along with the salt flakes. Process until finely crushed, but there is still a bit of texture to it. Taste and adjust seasoning as necessary.
To serve the soup add a dollop of Greek yoghurt and top with the dukkah and serve with crusty bread.

Nutrition Information

Show Details

Calories 249kcal (12%) Carbohydrates 30g (10%) Protein 7g (14%) Fat 12g (18%) Saturated Fat 1g (5%) Cholesterol 1mg (0%) Sodium 408mg (17%) Potassium 687mg (20%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 24550IU (491%) Vitamin C 10.3mg (11%) Calcium 158mg (16%) Iron 3.1mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 249 kcal

% Daily Value*

Calories	249kcal	12%
Carbohydrates	30g	10%
Protein	7g	14%
Fat	12g	18%
Saturated Fat	1g	5%
Cholesterol	1mg	0%
Sodium	408mg	17%
Potassium	687mg	15%
Fiber	7g	28%
Sugar	9g	18%
Vitamin A	24550IU	491%
Vitamin C	10.3mg	11%
Calcium	158mg	16%
Iron	3.1mg	17%