Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017




Posts : 18121
Thanked : 883
Join date : 2013-01-12


Post by Lobo on Mon 22 Jun 2015, 2:51 pm


View detailed images (1)

adapted from Bon Appetit

  • 2 pounds carrots, scrubbed & cut into 1-inch pieces
  • 2 tbsp Stonehouse House Blend or Olio Santo 
  • 1-2 tsp ground tumeric
  • 4 tsp Dukkah
  • Sea salt and freshly ground black pepper 
  • 1 qt vegetable broth 
  • Greek or strained (thick) yogurt 

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. 

  • For a dairy-free version, drizzle olive oil instead of yogurt, regular, Basil, or Persian Lime work nicely.  
  • Add a tablespoon of Harissa Blend into the soup before garnishing, to give added depth and flavor.
  • before dividing into soup bowls, stir in a tsp of meyer lemon zest, it adds a bright note  to the occasional spoonful (also works with lime zest)
  • fresh, chopped cilantro is also a nice garnish

photo credit: erin scott.  Recipe from Blog "Yummy Supper."

    Current date/time is Sat 10 Dec 2016, 8:10 pm