Golden Carrot Soup with Pistachio Dukkah

a healthy, creamy golden carrot soup topped with yogurt and crunchy pistachio dukkah

servings: 4-6

  • Author: Kayla Howey



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)

Pistachio Dukkah

  • ¼ cup pistachios
  • ¼ cup sesame seeds
  • 2 tsp whole coriander seeds
  • 1 tsp fennel seeds
  • ¼ tsp cumin seeds


Golden Carrot Soup

  1. 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.
  2. 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.
  3. 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.
  4. Serve the soup warm with a dollop of greek yogurt, a few fresh dill leaves, and a generous sprinkling of pistachio dukkah (recipe below).

Pistachio Dukkah

  1. 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.
  2. Add the mixture to a small food processor. Pulse until all of the seeds are broken down and the mixture resembles coarse crumbs.