Do you ever think to yourself, “I have so many carrots and I LOVE soup?” Well, I do. Frequently. Here’s a delightfully spiced carrot soup topped with my version of a dukkah. Let’s get into it:

The Recipe

• 4 large carrots, peeled* and chopped into 1-inch cubes
• 1 small gala apple cut into quarters
• 1/2 cup cauliflower, chopped into 1-inch cubes
• 1/2 cup onion, peeled* and chopped into 1-inch pieces
• 4 cloves garlic, peeled*
• 1 inch knob of ginger, peeled*
• 2t salt
• 2t freshly cracked black pepper
• 1/2t turmeric
• 1T coriander
• 1/2t garlic powder
• 2T olive oil
• 1t Better than Bouillon vegetable base
• A pot of boiling water (10 cups that will reduce down to 6 cups) to put all the vegetable scraps into. *don’t throw away the peels, put them in the pot.
• A 400°F oven
• 1/4 cup toasted pistachios
• 2T toasted sesame seeds
• 1t salt
• 1T fresh black pepper
• The seeds from 3 cardamom pods, finely crushed
• Fresh cilantro

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Toss all ingredients from the carrots–>olive oil onto a sheet tray and roast them in the oven until fork-tender (between 30 and 45 minutes depending on size).

Keep that pot of water and vegetable scraps on a roaring boil until it reduces by almost half. Strain it through a sieve to remove all the vegetable peels.

When the vegetables are tender, get them all into a blender with the strained stock and vegetable base. Start with 4 cups of stock and add more depending on the consistency you want.

To make the “dukkah” combine the pistachios–>crushed cardamom pods in a plastic bag and whack it with a rolling pin until crushed but not pulverized. You want some chunks for texture.

To serve: top the soup with some dukkah and fresh cilantro! Enjoy!