Honey Roasted Carrot and Ginger Soup with Spiced Pistachio Dukkah

Ingredients

• •1 kg carrots, peeled and roughly chopped
• •2 tbsp olive oil
• •2 tbsp honey
• •1 large onion, finely chopped
• •2 garlic cloves, minced
• •1 tbsp fresh ginger, grated
• •1 tsp ground cumin
• •1 tsp ground coriander
• •1/4 tsp ground cinnamon
• •1.5 liters vegetable stock
• •200 ml coconut milk
• •Salt and pepper to taste
• •1/2 cup pistachios, shelled
• •1 tbsp sesame seeds
• •1 tsp ground cumin
• •1 tsp ground coriander
• •1/2 tsp smoked paprika
• •1/4 tsp chili flakes (optional)
• •Fresh cilantro leaves for garnish

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.

2. 2

   Place the chopped carrots on the tray, drizzle with 1 tablespoon of olive oil and 2 tablespoons of honey, and toss to coat evenly. Roast in the oven for 25-30 minutes, or until the carrots are tender and slightly caramelized.

3. 3

   In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened.

4. 4

   Add the minced garlic, grated ginger, ground cumin, ground coriander, and ground cinnamon to the pot. Cook for 1-2 minutes until fragrant.

5. 5

   Stir in the roasted carrots and pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.

6. 6

   Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until velvety.

7. 7

   Stir in the coconut milk and adjust the seasoning with salt and pepper to taste. Reheat gently if needed.

8. 8

   To prepare the spiced pistachio dukkah, toast the pistachios and sesame seeds in a dry skillet over medium heat until fragrant, about 2-3 minutes.

9. 9

   Add the ground cumin, ground coriander, smoked paprika, and chili flakes (if using) to the skillet and toast for an additional 30 seconds.

10. 10

    Transfer the toasted mixture to a mortar and pestle or food processor and crush into a coarse blend.

11. 11

    Serve the soup hot, garnished with a sprinkle of spiced pistachio dukkah and fresh cilantro leaves. Pair with crusty bread if desired.