This soup was created after a dip that I loved so much. The Moroccan carrot soup is minimal but specialized ingredients. The flavor built in this soup is from a spice blend called Ras el Hanout. This spice blend translates to “top shelf” in Arabic. These are the special blends unique to each spice merchant. The foundation of this spice mix requires 12 spices and then is built upon to make the unique blends. It’s worth the investment for your spice cabinet to liven up the pantry party!
Roasted Moroccan Carrot Soup with Dukkah Spice and Yogurt
- 1/2 cup unsalted, shelled raw pistachios
- 2 Tbsp sesame seeds
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/4 tsp whole black peppercorns
- 1 tsp kosher salt
- 2 pounds carrots, cut into 1/2-inch chunks
- 2 tsp ras el hanout
- 1/2 tsp kosher salt
- 3 Tbsp extra virgin olive oil
- 1 cup tahini
- 1/4 cup lemon juice
- 6 cups vegetable broth
- 1/4 cup greel yogurt
- Toast pistachios in a dry skillet over medium-low heat, stirring occasionally, until golden brown, about 6 minutes. Transfer to a small plate and let cool. Add sesame seeds, coriander seeds, cumin seeds, fennel seeds, and peppercorns to same skillet. Toast, stirring often, until fragrant, 1-2 minutes. Transfer spices to plate with nuts and let cool. Transfer nut and spice mixture and 1 teaspoon salt to a food processor or a mortar and pestle and coarsely grind. DO AHEAD: Dukkah spice blend can be made 1 week ahead. Store airtight at room temperature.
- Preheat the oven to 300°F. Peel carrots and cut into 1/2-inch chunks. Peel garlic cloves. Toss carrots and garlic in a large bowl with ras el hanout, salt, and olive oil.Line baking sheet with foil and top with carrot mixture. Fold up foil to enclose carrots in a packet; crimp and fold edges to seal. Roast until carrots are very tender and beginning to break apart, about 1 1/2 hours.Check to see that carrots are done. Remove from oven or add time as needed.
- When done put carrot into soup pot. Add tahini, a splash of olive oil, lemon juice, broth and salt, and puree until smooth. Add more salt to taste if needed, and puree once more. Bring to a simmer. Taste and add in any additional salt or acid to brighten flavor. Divide hot soup among bowls. Spoon a dollop of yogurt into center of each. Sprinkle with dukkah