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Roasted Carrot Soup with Dukkah

Roasted Carrot Soup with Dukkah

adapted from Bon Appetit

  • 2 pounds carrots, scrubbed & cut into 1-inch pieces
  • 2 tbsp Stonehouse Estate Blend or Olio Santo 
  • 1-2 tsp ground tumeric
  • 4 tsp Dukkah
  • Sea salt and freshly ground black pepper 
  • 1 qt vegetable broth 
  • Greek or strained (thick) yogurt 

Preheat oven to 425°. Place the carrots on a rimmed baking sheet,  drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Roast until the carrots are tender and beginning to brown, about 25 minutes. Let the carrots cool slightly, then transfer to a blender, add the vegetable broth and blend until soup is very smooth, 1-2 minutes. Pour the soup into a medium saucepan and bring to a gentle simmer over medium heat, stirring occasionally. Add water by 1/4-cupfuls to soup for a thinner consistency, if desired. Season soup to taste with salt and pepper. 

To Serve, divide hot soup among bowls, spoon a dollop of yogurt into center of each and sprinkle with Dukkah, a tsp per bowl or to taste. 


  • For a dairy-free version, drizzle olive oil instead of yogurt, regular, Basil, or Persian Lime work nicely.  
  • Add a tablespoon of Harissa Blend into the soup before garnishing, to give added depth and flavor.
  • before dividing into soup bowls, stir in a tsp of meyer lemon zest, it adds a bright note  to the occasional spoonful (also works with lime zest)
  • fresh, chopped cilantro is also a nice garnish

photo credit: erin scott.  Recipe from Blog "Yummy Supper."