Name: Carrot and Sweet Potato Soup with Hazelnut Dukkah
Total time: 30 min
Ingredients: 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; 1/2 cup of natural Greek yoghurt; HAZELNUT DUKKAH; 1/3 cup of hazelnuts; 1 tbs of sesame seeds; 2 tsp of cumin seeds; 2 tsp of coriander seeds; 1 tsp of fennel seeds; 1/2 tsp of sea salt flakes

Saucepan

Frying pan

Bowl

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.

Carrot and Sweet Potato Soup with Hazelnut Dukkah

Utensils needed:

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