Nothing comforts me more than a warm bowl of soup on a cold winter night, and since we’ve still got a bit of winter left, I’m sharing a new one: golden carrot soup with pistachio dukkah. It’s simple, healthy, has a really lovely flavor, and is topped with an extra flavorful crunchy nut and spice mixture.
why i love this golden carrot soup…
After developing recipes for awhile now, I’ve started to realize the types of recipes that really ignite my passion and creativity…the ones I’m always drawn towards creating again and again. They’re recipes that are rustic and kind of just “thrown together”…and therefore, fairly fool-proof to make.
I like being able to modify and adapt, to add a little more of this and a little less of that, to really just go with it and let my taste buds guide the way. And that is exactly how I want to inspire you to cook as well.
When making any kind of soup, I feel just that. I always work within a guideline of solids + liquids + flavor, but other than that I kind of just throw ingredients into a pot and work with them until they taste just right. Always knowing that a warm, delicious pot of soup will turn out at the end of it all.
This golden carrot soup was my latest creation, and I’m so excited to share it with you. Simple ingredients – shallots, fennel, celery, and carrots – as the base, with a couple of liquids – coconut milk and chicken stock – to liquify it all, and a powerful, vibrant spice – turmeric – to tie everything together. All you need is a pot and a blender, and you’ve got yourself a silky-smooth carrot soup.
I top the soup with a little yogurt for tang and extra creaminess. Plus, a powerful egyptian nut and spice blend – known as “dukkah” – which can be a blend of many things, but here I’ve got pistachios, sesame seeds, coriander seeds, fennel seeds, and cumin seeds. All toasted and blitzed up into a crunchy, bold topping for the golden carrot soup.
It’s got really wonderful flavor and is easy to throw together. Perfect for dinner parties as well.
…and I’ll leave you with my key to a really creamy, silky-smooth soup that melts in your mouth: blending it in a high-powered blender for *at least* 90 seconds.Print
Golden Carrot Soup with Pistachio Dukkah
a healthy, creamy golden carrot soup topped with yogurt and crunchy pistachio dukkah
Golden Carrot Soup
- olive oil
- 2 large shallots, thinly sliced
- 2 stalks celery, diced
- 1 fennel bulb, thinly sliced
- kosher salt
- 2 tsp ground turmeric
- 2 lbs carrots, peeled + cut into ½” pieces
- 1 (13.5 fl oz) can coconut milk
- 1 qt + 1 cup chicken or vegetable stock
- greek yogurt, for topping
- fresh dill leaves
- pistachio dukkah (recipe below)
- ¼ cup pistachios
- ¼ cup sesame seeds
- 2 tsp whole coriander seeds
- 1 tsp fennel seeds
- ¼ tsp cumin seeds
Golden Carrot Soup
- Heat a large, heavy-bottom pot (or Dutch oven) over medium heat. Add enough olive oil to coat the bottom. Once hot, add the shallots, celery, and fennel. Cook until tender and slightly caramelized, stirring often. Season with a good pinch of salt.
- Stir in the turmeric and cook for another minute or so. Add the carrots. Stir well and cook for a few more minutes. Pour in the coconut milk and stock. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer the soup for about 30 minutes, or until the carrots are tender.
- Ladle the soup into a blender, working in two batches if needed. Blend for 90 seconds until smooth and creamy. Taste and season with more salt if needed.
- Serve the soup warm with a dollop of greek yogurt, a few fresh dill leaves, and a generous sprinkling of pistachio dukkah (recipe below).
- Add the pistachios, sesame seeds, whole coriander seeds, fennel seeds, and cumin seeds to a large skillet. Toast on low heat until golden and fragrant.
- Add the mixture to a small food processor. Pulse until all of the seeds are broken down and the mixture resembles coarse crumbs.