Roasted Carrot Soup with Spiced Hazelnuts
This recipe takes a little inspiration from an egyptian spice blend called Dukkah. In this recipe, we roast carrots with some cumin and coriander seeds until caramelized and then blend into a soup.
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Ingredients
- 2 Ibs. carrots, peeled and roughly cut into 1-inch rounds
- 1 medium yellow onion, roughly chopped
- 5 cloves of garlic, peeled and smashed
- 1 tsp. whole cumin
- ½ tsp. whole coriander
- ½ tsp of aleppo pepper or ¼ tsp of red pepper flakes
- 2 tbsp. of lemon juice
- 1 quart vegetable broth
- 1 tsp. maple syrup
- 1 lemon
- Heavy cream (optional)
- ½ cup of hazelnuts
- 3 tbsp. of sesame seeds
- 1 tbsp. of whole coriander
- 1 tsp. of whole cumin
- ½ tsp. of fennel seeds
- 1 tsp. of salt
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