Roasted Carrot Soup with Dukkah Spice & Yogurt

It's been a rather quiet January in my kitchen. After an indulgent holiday full of cookies, cakes, meats, carbs, and more, I was so ready for a detox to give my body a break and reset my digestive system. But unlike past detoxes, I decided to take this a step further and go completely raw. Needless to say, I didn't think anyone would be interested in reading about my adventures with my blender, my food processor, and the loads of fruits and vegetables I had put back these past three weeks.

But I'm back and so eager to get back in the kitchen (and have a hot meal). After only eating raw vegetables and fruits for the past three weeks, I had to slowly reintroduce cooked foods into my life, and decided to start with a soup—nutritious but still easy to digest. I made a simple yet beautiful Roasted Carrot Soup with Dukkah Spice and Yogurt from the December 2012 issue of Bon Appétit.

Roasting the carrots makes them extra sweet as the natural sugars caramelize. Since there are so few ingredients in this soup, which allow the carrots to take the spotlight, it’s essential to use a good-quality vegetable stock to ensure this soup tastes superb, preferably one that's organic and low-sodium so that you can adjust the seasonings to your own taste.


For an extra bit of texture and to add a little protein to this vegetarian soup, I added in some crispy chickpeas, which were tossed in a bit of olive oil, salt, pepper and dukkah spice before being roasted in a 425˚F oven for about 25 to 30 minutes. The extra chickpeas make for a fantastic snack!

You can find the recipe for Roasted Carrot Soup with Dukkah Spice and Yogurt here.