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Roasted Moroccan Carrot Soup with Dukkah Spice and Yogurt

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Ingredients
  

Dukkah Spice

  • 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

Soup

  • 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

Instructions
 

Dukkah

  • 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.

Soup

  • 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