Carrot Soup With Egyptian Spices
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
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