Ginger Carrot Soup With Yoghurt

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


  1. Toast pistachios in a skillet over low heat, stirring occasionally, until golden brown. Transfer the pistachios to a small bowl to cool.
  2. In a small bowl, mix sesame seeds, coriander seeds, cumin seeds, fennel seeds, and peppercorns. Toast mixture in skillet for about 1-2 minutes.
  3. 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.
  4. 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.
  5. Roast the carrots for about 25 minutes or until they are tender and begin to brown. Remove from the oven and let cool.
  6. 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.
  7. Season with salt and pepper and serve. Add a dollop of yogurt to the top of each bowl and sprinkle with dukkah seasoning.
There are three bowls of Ginger Carrot Soup With Yoghurt, made with Mountain High Yoghurt, pistachios, sesame seeds, coriander seeds, cumin seeds, fennel seeds, black peppercorns, sliced carrots, unsalted butter, and vegetable broth. In between the three bowls, there is a small bowl with a spoon that contains a mixture of all the seeds and pistachios.