Recipe by Jessica Comingore.
- 1/2 cup unsalted, shelled, raw pistachios
- 2 tbsp. sesame seeds
- 2 tsp. coriander seeds
- 2 tsp. cumin seeds
- 1/2 tsp. fennel seeds
- 1/4 tsp. whole black peppercorns
- 1 tsp. kosher salt
- 2 lb. carrots, peeled and cut into 1” pieces
- 2 tbsp. unsalted butter
- Ground pepper
- 1 qt. vegetable broth
- Mountain High Yoghurt
- Toast pistachios in a skillet over low heat, stirring occasionally, until golden brown. Transfer the pistachios to a small bowl to cool.
- In a small bowl, mix sesame seeds, coriander seeds, cumin seeds, fennel seeds, and peppercorns. Toast mixture in skillet for about 1-2 minutes.
- Add spices and one teaspoon of salt to the pistachios. Transfer to a food processor and grind coarsely. This mixture can be made up to a week ahead of time and stored in an airtight container at room temperature.
- Preheat oven to 425°. Spread the carrot pieces on a baking sheet and drizzle with melted butter. Add salt and pepper to season and toss to coat.
- Roast the carrots for about 25 minutes or until they are tender and begin to brown. Remove from the oven and let cool.
- Put the vegetable broth into a blender with the carrots and blend until smooth. Pour the mixture into a sauce pan and bring to a simmer. Add water to soup for a thinner consistency, if desired.
- Season with salt and pepper and serve. Add a dollop of yogurt to the top of each bowl and sprinkle with dukkah seasoning.
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