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|adapted from Bon Appetit|
Preheat oven to 425°. Place the carrots on a rimmed baking sheet, drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Roast until the carrots are tender and beginning to brown, about 25 minutes. Let the carrots cool slightly, then transfer to a blender, add the vegetable broth and blend until soup is very smooth, 1-2 minutes. Pour the soup into a medium saucepan and bring to a gentle simmer over medium heat, stirring occasionally. Add water by 1/4-cupfuls to soup for a thinner consistency, if desired. Season soup to taste with salt and pepper.
To Serve, divide hot soup among bowls, spoon a dollop of yogurt into center of each and sprinkle with Dukkah, a tsp per bowl or to taste.
photo credit: erin scott. Recipe from Blog "Yummy Supper."