Carrot Ginger Soup

Carrot Ginger Soup


For soup

1 tablespoon olive oil

1 medium white onion, roughly chopped

1 tablespoon minced fresh ginger

1 garlic clove, minced

1/2 teaspoon cumin

1 teaspoon kosher salt

2 pounds carrots, peeled and roughly chopped

4 cups low-sodium vegetable broth

Chopped fresh parsley for serving

For almond dukkah

1/4 cup roughly chopped almonds

1 tablespoon cumin seeds

1 teaspoon sesame seeds

1 teaspoon coriander seeds

1 teaspoon kosher salt

1/2 teaspoon black pepper 


Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté for 5 minutes until they start to soften.

Stir in the ginger, garlic, cumin and salt and continue cooking for an additional 3 minutes. Add the carrots and vegetable broth. Bring the soup to a  boil. Reduce heat and simmer for 15-20 minutes until the carrots are soft.

For a chunkier soup, use a potato masher to mash it. For a smoother soup, puree the mixture with an immersion blender in the saucepan or transfer to a blender.

For the dukkah spice mix, toast the almonds, cumin seeds, sesame seeds, coriander seeds, salt and black pepper in a small skillet over medium heat until fragrant, about 2 minutes. Transfer the mixture to a cutting board and finely chop.

Divide the soup into bowls and garnish with dukkah spice mix and parsley before serving.


Extra dukkah should be stored in an airtight container. It can be used as a seasoning to finish other dishes like vegetables and salads.