Roasted Carrot Soup with Dukkah Spice and Yogurt

Im surprised at the negative reviews... I found this to be delicious. Is it unique and life-altering? No. But the carrot soup alone has a very cosy and comforting flavor. I did accidentally use double the butter (was halving the recipe and forgot) when roasting, so it likely resulted in a richer flavor, but I love it's homey simplicity. The soup itself is VERY simple to make. I would say that with so few ingredients the flavor will likely change considerably depending on the quality of the carrots, the brand of vegetable broth used (i used pacific natural foods low sodium), and even the butter. The Dukkah blend was very good and not too much work if you have a good mortar and pestle - took me about 10/12 mins total. I did find it a tad salty so will halve the salt next time. The dukkah on top of the soup with yogurt changed the meal completely into something very different but equally good. I'd eat this both ways.

• kinipela417

• Los Angeles

• 3/2/2021

Shame on BA. I expect better. They didn't spend enough time on this recipe. A few changes makes a VAST improvement in flavor, nutrient value, and simplifies prep.

• Mneoctober

• Virginia

• 4/16/2017

Over complicated, under-whelming, and as vegetarian meal option this is wholly lacking in protein and health benefits. I combined this, two other recpes, and kept on customizing. I made so many changes, it's an entirely new vegan recipe packed with flavor, nutrients, antioxidants, protein and FLAVOR.

• Mneoctober

• Virginia

• 4/16/2017

This was disappointing. The dukkah was interesting and with it the soup was OK. I gave this 2 stars because I'm looking forward to using it on other things. I used chicken broth (homemade)since we are not vegetarians and that's what I had on hand. The finished soup was too salty, so I recommend not salting the carrots before roasting. I just didn't like the flavor of the soup.

• lucyg22

• Maryland

• 3/25/2017

If you're expecting WOW be sure you don't skip the dukkah! Per another reviewer, seems smart not to blend the sesame seeds with the other seeds - toast separately and add into the mixture. I found (using a spice grinder) that the spice mix almost became a paste! Dried it out and added more toast sesame seeds, turned out great. Also, blend blend blend the soup for a smooth texture! I also set aside a couple of the carrots and chopped up to add on top with the dukkah and yogurt!

• meichengre

• Denver, CO

• 12/13/2016

The soup really needs the dukkah and yogurt to keep it from being ordinary. I mixed my remaining dukkah with panko breadcrumbs as a coating on fish before sautéing -- excellent -- and would also work with chicken, I'm thinking. I also tried leaving the carrot puree thicker, mixing it with a bit of yogurt and dukkah, and using it as a base/sauce for my dukkah dusted fish and it worked beautifully. It is not often I find a dish so versatile, which I appreciate since I am cooking mostly just for two! When I made it the second time I didn't have pistachios on hand, and substituted hazelnuts and it was just as good.

• LindaKessler

• Avon, CT

• 3/4/2014

Vegan version is fantastic!!! Used olive oil instead of butter, several bunches of fresh carrots, scrubbed, not peeled, roasted in oven for 35 minutes. Blend in Vitamix with veggie broth until smooth. Made the Dukkah spice mixture as follows: toast pistachios a few minutes, then chop on cutting board. Toast seeds (fennel, coriander, cumin), and pepper corns in same pan for a couple of minutes, grind spices in mortar with pestle (fantastic aromas!!!). Finally toast sesame seeds in same pan for a very few minutes. Mix spices with pistachios and sesame seeds. Sprinkle over each serving of carrot soup. Yummmmmmieeeee!

• ChristineGG

• Terra Linda, CA

• 2/18/2014

I made the recipe exactly as directed. It was simple and quicker than I expected it would be, considering that the carrots needed to roast. The dukkah really made this soup. It's a good carrot soup on its own, but is brought to the next level with yogurt and dukkah!

• nlphipps

• Hillsboro, OR

• 1/7/2014

I enjoyed making this soup but didn't find it epic (or worth four forks). Good but not great.

• mo_alaska

• Anchorage, AK

• 7/22/2013

I rarely write reviews, but this is one recipe that I cannot get out of my mind. It is DELICIOUS! The flavors are fantastic and comforting, making it perfect for a cold day. For those who said that it was chunky, I found that I had to blend the mixture much longer, but it's worth it!

• ykullberg

• 2/16/2013

Delicious and simple to prepare. I used 2 bags of baby carrots and olive oil instead of butter. To the reviewer who thought it was too chunky, blend more. I was surprised by how long I needed to blend with the immersion blender. Also, I used a spice grinder to make the dukkah mixture.

• Anonymous

• Brooklyn, NY

• 2/13/2013

Roasting the carrots added a subtle deliciousness that was well worth the hassle. A regular carrot soup can be surprisingly good, and this version is probably the best ever. The Dukkah spice mix adds a nice touch, although I found that my food processor did not break down the seeds enough, leaving little bits to get stuck in my teeth. Pulverizing in a mortar might be better.

• Achilz

• NYC

• 1/15/2013

Meh, it was OK. The spices were good but the soup itself wasn't smooth enough.

• jatie

• 1/6/2013

I was surprised that a recipe so simple could taste this great. I will continue to roast carrots for all my carrot soup variations, rather than boil them.

• Anonymous

• Ottawa

• 1/6/2013

This is heavenly. I have never tasted a carrot soup with so much nuance and things to like about it. I would make this again in a heartbeat.

• Anonymous

• Oakland, CA

• 1/1/2013