close navigation menu

Roasted Carrot Soup

The nutty, spicy seasoning of this hearty soup combined with yogurt topping gives it a unique and irresistible flavor. Made with toasted and grinded nuts and seeds, peeled carrots and chicken stock, it is easy to prepare. This sweet, nourishing and filling soup will help keep you warm when it gets chilly.

Bright orange carrot soup with a sprinkle of spices served in a metal handled pot.



  • 3 T (23 g) pistachios
  • 2 tsp (7 g) sesame seeds
  • ¼ tsp (1 g) coriander seeds
  • ¼ tsp (1 g) cumin seeds
  • ⅛ tsp (½ g) fennel seeds
  • ⅛ tsp (⅓ g) whole black peppercorns
  • ¼ tsp (1 g) salt

Carrot Soup:

  • 2 C (300 g) carrots, peeled and cut 1-in (2½-cm)
  • 2 tsp (10 g) butter, melted
  • Salt to taste
  • ¼ tsp (1 g) freshly ground pepper
  • 2 C (450 ml) chicken stock


  • 3 T (50 g) low fat plain Greek yogurt


Dukkah: Toast pistachios in dry skillet over medium-low heat 5-6 minutes, transfer to plate; cool. Toast sesame seeds, coriander seeds, cumin seeds, fennel seeds and peppercorns 1-2 minutes; cool. Coarsely grind all ingredients with mortar and pestle or food processor.

Carrot Soup: Preheat oven to 350°F (180°C). Place carrots on baking sheet, drizzle with butter, sprinkle with salt and pepper, toss to coat. Roast 25 minutes, let cool 5 minutes, blend with stock until smooth, adding more stock if necessary. Return to saucepan; bring just to a simmer.

Plating: Ladle hot soup into bowls, drizzle with yogurt and sprinkle with dukkah.

  • Prep time: 15 minutes.
  • Cook time: 33 minutes.
  • Makes 5 servings.