I don’t know about you guys, but, for me, the days that follow Thanksgiving are, no contest, the least inspired days, cooking-wise, all year long. It’s not that there’s a lack of food—my parents’ fridge is no doubt still full, today on Tuesday, with bowls and bowls of leftovers from Thursday’s spread, and that meal was just one of the many we took part in all weekend.
It’s just that, listen, we are full.
Maybe you feel the same way? Between my parents’ place and Tim’s relatives’ house and a favorite restaurant and a snacks, we ate our weight in holiday meals, and by Sunday night, when we returned to our kitchen, where the refrigerator was the polar opposite of where we’d been, the bearer of a paltry bag of carrots, eggs, butter and one-and-a-half kombuchas from last week, it was all we could do to drink a glass of water and go to sleep.
Coming home from a long weekend like this last one means many things—exhaustion, unpacking, laundry and looming work—but also, the minute we pulled up to our driveway, it means mail. After our few days away, the mailbox we share with neighbors was, of course, stuffed, holding junkmail, our Christmas cards (hooray!) and, best of all, this month’s issue of Bon Appetit.
So yesterday morning, amidst cleaning and ebay-selling and conference-calling and work, I flipped through the magazine in case, by some miracle, a lunch could be made with what we had on hand. Enter this roasted carrot onion soup with dukkah spice.
I ended up replacing a pound of the carrots with onion, the fennel seeds with anise and the pistachios with hazelnuts (there was exactly 1/2 cup of hazelnuts in the pantry! would you believe it!) to make it work, but, all in all, this beautiful and spice-filled soup is a perfect testament to making do with what one has.
And, made of the ever-affordable carrots and onions, topped with a unique spiced mixture unlike anything I’ve ever tried, combined with the container of vegetable broth I’ve been freezing since my last Tamar-Adler-vegetable-scraps-boiling a few weeks back, this recipe is also a testament to the fact that while some of the best meals we enjoy are the Thanksgiving feasts.
Others are the simplest, just a bowl of soup and a spoon.
I’ve made carrot soup before, right after my mom bought me my first Le Creuset, but this version, topped with a nutty spice blend, is an entirely different taste experience. When you stir the finely chopped hazelnuts and spices through each bowl, the entire recipe takes on new life.
Note, also, that the original recipe also suggested adding a dollop of yogurt to each bowl (but, as you can imagine, that wasn’t something we had on hand yesterday).Print
This roasted carrot soup shines not because of it’s base ingredients, but because of the incredible toppings that steal the show. Topped with Dukka spice (an Egyptian spice and nut blend), which provides nutiness and spicey flavors, and a dollop of yogurt, which mellows out the other flavors, this recipe is sure to please.
- 1/2 cup hazelnuts
- 2 tablespoons sesame seeds
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon anise seeds
- 1/4 teaspoon whole black peppercorns
- 1 teaspoon kosher salt (plus more, to taste)
- 1 pound carrots, peeled and cut into one-inch pieces
- 1 pound onions, peeled and cut into one-inch pieces
- 2 tablespoons unsalted butter, melted
- 1 quart of vegetable broth
- Plain Greek yogurt
For the Dukkah Spice Blend:
- In a large skillet over medium-low heat, toast hazelnuts until fragrant, around five minutes. Let them cool and rub handfuls between your palms, letting the skins fall to the skillet. Separate the toasted, mostly skinned nuts to a plate and set aside.
- Dump out the skins in the trash and fill the skillet with the sesame seeds, coriander, cumin, anise seeds and black peppercorns. Toast for about one or two minutes, stirring often, until very fragrant.
- Set aside onto same plate with nuts. Let cool. Transfer the mixture to a food processor, adding one teaspoon salt. Coarsely grind. (Note: this spice mixture may be made up to a week ahead of time and kept, airtight, at room temperature.)
For the Soup:
- Start by roasting the veggies. Preheat oven to 375F. Place carrots and onions on rimmed baking sheet, and toss with melted butter, adding a little salt (and pepper, if desired) all over. Roast until vegetables are tender and just beginning to turn golden, about 45 minutes. Let them cool.
- Transfer carrots and onions to a blender, and add the quart of broth. (Don’t use a food processor here. Use a blender or a Vitamix. If you do use a food processor, the broth will spill out through the middle and out onto the counter and the floor and all over your hands, just trust me.) Blend until very smooth, about two or three minutes.
- Pour the mixture into a stockpot over medium heat, stirring occasionally. You may add water to reach the consistency you like. Season to taste with salt and pepper, but keep in mind the dukkah spice mixture has salt in it, as well.
- Divide soup among bowls and top with dukkah spices to taste along with a dollop of yogurt (optional).
Adapted from Bon Appetit.
- Category: Soup
- Method: Stovetop
- Cuisine: Eygptian
Keywords: carrot, onion, soup, dukkah spice, middle-east
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.