GOURMET FAST
Carrot soup with hazelnut dukkah

Carrot soup with hazelnut dukkah

Serves 4

Cooking Time Prep time 15 mins, cook 15 mins



Soup
1 tbsp   olive oil
1   onion, thinly sliced
1 clove   garlic, finely chopped
2 tsp   ground coriander
1 kg (about 8)   carrots, coarsely grated
1 litre (4 cups)   chicken stock
90 gm (¼ cup)   honey
to serve   toasted pide
to serve   thick natural yoghurt
Hazelnut dukkah
140 gm (1 cup)   hazelnuts, roasted
2 tbsp   coriander seeds, roasted
1 tbsp   each of cumin seeds and fennel seeds, roasted
150 ml   extra-virgin olive oil


1 Heat olive oil in a heavy based saucepan over medium-high heat, add onion, garlic and coriander, and cook for 5 minutes or until soft. Add carrots, stock and honey and season to taste with sea salt and freshly ground black pepper. Cover, bring to the boil and cook for 10 minutes or until carrots are tender. Using a stick blender or food processor, process carrot mixture until smooth. Return to medium heat and bring just to the boil.
2 To make hazelnut dukkah, process ingredients in a food processor until finely chopped, season to taste and spread over warm toasted pide. Serve carrot soup drizzled with dukkah and yoghurt with pide to the side.


RECIPE Adelaide Lucas PHOTOGRAPHY Chris Chen STYLING Emma Knowles

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