Roasted Carrot Soup With Egyptian Dukkah Spice Recipes

Steps:

• Preheat oven to 300 degrees. Whisk together egg white, 2 tablespoons oil, and honey. Stir in oats, pistachios, sesame seeds, spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined. Spread mixture on a rimmed baking sheet in an even layer. Bake, stirring occasionally, until crisp and golden, 20 to 25 minutes. Let cool completely; coarsely chop by hand or pulse briefly in a food processor. Dukkah can be stored in an airtight container at room temperature up to 1 week. (Makes about 1 1/2 cups. )
• Increase oven temperature to 450 degrees. Drizzle carrots with remaining 2 tablespoons oil. Season with salt. Roast in a single layer, flipping once, until tender and beginning to brown, 20 to 25 minutes. Sprinkle generously with dukkah; serve.

Steps:

• Preheat oven to 450 degrees. Cut onion into 8 wedges (keep root end intact to hold layers together). Toss onion, carrots, endive, oil, salt, and pepper in a medium bowl. Transfer to a rimmed baking sheet, and spread in a single layer. Roast vegetables, turning occasionally, until edges are deep golden brown, about 30 minutes.
• Cut off root end from onion. Transfer all vegetables to a large saucepan, and add bay leaf. Add enough stock to just cover (about 2 cups). Bring to a simmer, and cook until carrots are very soft, about 30 minutes. Let cool slightly, and discard bay leaf. Puree vegetables and stock in a blender until smooth (work in batches, if necessary, to avoid filling blender more than halfway).
• Transfer puree to a clean pan; place over low heat. Stir in cream; add stock to thin soup to desired consistency. Season with salt and pepper; stir in ginger. If desired, pipe creme fraiche onto each serving, or place dollop on top.

Steps:

• 1. Preheat the oven to 400F 2. For the dukkah spice, toast the hazelnuts in a shallow frying pan over medium heat until skins start to fall off. Remove from heat and grind in a food processor until it becomes a fine powder. Toast the sesame seeds, coriander seeds and cumin seeds over medium heat until fragrant. Place in a spice grinder (or mortar pestle) and grind until it produces a fine powder. Mix together with the ground hazelnuts to make the spice blend. 3. For the roasted carrots, toss the carrots with 2 tbsp of olive oil and 1½ tbsp of the freshly made dukkah spice. Roast the carrots until slightly caramelized, about 20 mins. 4. For the soup, heat the butter in a stock pot over medium high heat and add the shallots. Cook until shallots become soft. Add 1 tbsp of dukkah spice and cook for 30 seconds before adding the roasted carrots, vegetable broth and water. Simmer for approx. 30 mins. Blend the soup using a blender or an immersion blender until smooth. Add salt and pepper to taste. 5. Place in bowls and top with garnishes before serving.