Sunday, 27 September 2015

Roasted Carrot Soup With Yogurt

Bon Appetit: Roasted Carrot Soup with Yogurt and Fresh Dukkah

I made the dukkah as prompted and it is delicious but an extra step you could skip if you live near a Middle Eastern market or spice shop. Otherwise, this couldn’t be easier. Roast carrots (calls for butter but olive oil would work just fine), puree with vegetable broth, and then you’re only left with accessorizing.

Also, it’s cold season. This should help. We are, at a very local level, ever hopeful.

fall soup

Author: tktc