Did you know that it is National Soup Month?! Seeing as though a good chunk of our country is buried in snow at the moment I can’t imagine a better way to celebrate January than by ladling out copious amounts of soul warming, lip smacking, delicious soup!
I personally plan on celebrating with a giant pot of this Creamy Roasted Carrot Soup with Citrus & Dukkah.
A few weeks ago I realized that there was a small colony of carrots living in my crisper drawer. I’m really not sure why there were so many hanging out in there. I pack them in the kid’s lunchboxes, juice them on the regular and we snack on them like most people pop potato chips, but apparently we are still not eating them fast enough because the crisper drawer was FULL!
In lieu of going on a complete and total carrot bender I decided to whip up a double batch of this Creamy Roasted Carrot Soup. We had a delicious dinner, I packed Todd a few Mason jars full for lunches during the week and I even had enough left to freeze for a hectic weeknight when I don’t have time to actually cook!
All four of us are huge fans of how the roasted carrots, onions and garlic mingle together with our favorite Massel broth and the bright pop of citrus, but the addition of dukkah and fresh cilantro really make this soup spectacular!
Dukkah is an Egyptian spice blend of toasted nuts and seeds that is good on everything from roasted potatoes, to avocado toast, even soup. You can certainly buy dukkah from some specialty spice shops, but I find that it is so easy to make that I just whip up a fresh batch every now and then to have on hand.
Grab the recipe for my super easy Creamy Roasted Carrot Soup on the Massel website by clicking here.
PrintHomemade Dukkah
The uses for dukkah are pretty much limitless a few of our favorite ways to use it though are on avo toast and roasted potatoes.
- Yield: 2 1/4 cups 1x
Ingredients
- 3/4 cup raw, unsalted pistachios
- 1/4 cup raw, unsalted pine nuts
- 1/2 cup raw sesame seeds
- 1/2 cup coriander seeds
- 1/4 cup cumin seeds
- 1 teaspoon sea salt flakes
- 1 teaspoon red pepper flakes
- 1/2 teaspoon freshly ground black pepper
Instructions
- Toast all of the nuts and seeds in a large skillet over medium heat in separate batches. Let cool completely.
- Combine all of the ingredients in a food processor and pulse until the mixture is as fine or as coarse as you prefer. Just be careful not to over process of it will turn into a paste.
- Store in an airtight container in the refrigerator.
Notes
Inspired by the Kitchn
To take the celebration of soup month one step further my friends at Massel have put together a FREE eBook packed full of gluten free soup recipe inspiration for you! The book is easy to download and use on any device, and what’s better is that there will be even more recipe books released over the coming months, featuring more recipes straight from my kitchen! If you want to be the first to know about these upcoming editions, you can subscribe to the Massel newsletter.
Massel’s all natural bouillon and seasonings are the first of its kind to hit the market, as they are gluten-free, vegan and GMO-free, with no added MSGs and reduced sodium. You might have seen it as the foundation for several other creations on my website! The Concentrated Liquid Stock is super versatile, and has amazing flavor.
I hope you enjoy all of these new soul warming soups, in January and beyond!
This is an amazingly creative recipe. I love that dukkah! I definitely haven’t heard of it made with citrus before. On this soup or dips I bet it’s amazing 🙂
Thank you so much Katrina! I love carrots and citrus juiced together, so I had to try it in soup form 😉