Carrot and Sweet Potato Soup with Hazelnut Dukkah
User Reviews
5
-
Total Time
30 mins
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Servings
4 servings
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Calories
249 kcal
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Course
Main Course
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Cuisine
Vegetarian
Carrot and Sweet Potato Soup with Hazelnut Dukkah
Description
Carrot and Sweet Potato Soup with Hazelnut Dukkah combines peeled and chopped carrots and sweet potatoes simmered in vegetable stock with sautéed onion, garlic, ginger, and cumin. The vegetables are cooked until tender and then pureed to create a smooth, velvety texture. The hazelnut dukkah topping is prepared by toasting hazelnuts, sesame seeds, cumin, coriander, and fennel seeds, which are then crushed together with salt flakes to add a crunchy, fragrant layer to the soup. Greek yoghurt is stirred into the soup or used as a garnish, imparting a gentle tang that complements the earthy sweetness of the root vegetables.
The flavor blend relies on warming spices and fresh ingredients, and the silky blending results in a creamy texture without the need for cream. The hazelnut dukkah adds a nutty and savory contrast, offering a pleasing textural difference.
This soup can be served as a starter or light meal and goes well with crusty bread to mop up the creamy base. The recipe's components highlight the blend of sweet root vegetables and spicy, toasted seeds, making it a balanced, nourishing choice.
Ingredients
- 1 tbs olive oil
- 3 cloves garlic minced
- 1 brown onion peeled and chopped, large
- 1 tbs ginger freshly grated
- 2 tsp ground cumin
- 6 carrot peeled and chopped, or 7 large carrots
- 2 sweet potato peeled and chopped
- 1 vegetable stock litre quantity
- ½ cup Greek yoghurt natural
- hazelnut dukkah
- ⅓ cup hazelnuts
- 1 tbs sesame seeds
- 2 tsp cumin seeds
- 2 tsp coriander seed
- 1 tsp fennel seed
- ½ tsp sea salt flakes
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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