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Carrot Soup With Egyptian Spices

Soup Ingredients

10 Ibs. carrots, peeled and roughly cut into 1-inch rounds

5  medium yellow onion, roughly chopped

25 cloves of garlic, peeled and smashed

5 tsp. whole cumin

2 ½ tsp. whole coriander

2 1/2 tsp of Aleppo pepper or ¼ tsp of red pepper flakes

10 tbsp. of lemon juice

5 quart vegetable broth

5 tsp. maple syrup

5 lemon

Heavy cream (optional)

Spiced Dukkah Ingredients:

2 cup of hazelnuts

12 tbsp. of sesame seeds

4 tbsp. of whole coriander

4 tsp. of whole cumin

2 tsp. of fennel seeds

4 tsp. of salt


1.            Preheat oven to 400 degrees Fahrenheit.

2.            In a large bowl, combine carrots, onion, garlic and spices with 10 tablespoons of
olive oil. Season with 5 teaspoons of salt and 2 teaspoons of ground pepper.
Once mixed together, pour out onto sheet tray into the oven for 1 hour or until
cooked through and golden brown. Mix every 10 minutes or so.

3.            While carrots are roasting, make the spiced hazelnuts. Over medium heat in a dry pan, toast the hazelnuts until fragrant, for about 5 minutes. Remove from pan. Between a kitchen towel, rub the hazelnuts to remove the skins from the nuts

4.            In the same pan, toast spices and sesame seeds until fragrant for a bout 2 to 3
minutes. Place all ingredients in a food processor, pulse together until crumbly and well incorporated. Set aside.

5.            Once carrots have roasted, add to a pot with 14 quarts of vegetable stock over
medium heat. Simmer for 1 hour. Using an immersion blender, blend until the soup is fully incorporated.

6.            Add 5 teaspoons of maple syrup and the juice of 5 lemons (5 tablespoons). Stir to combine and take off heat.

7.            Garnish with a drizzle of heavy cream and top with the nut topping