Creamy Roasted Carrot, White Bean and Orange Soup with Sesame Cumin Dukkah
An original, velvety and comforting soup that combines roasted carrots, white beans and a fresh touch of orange. It is finished with a quick sesame, cumin and almond dukkah for a crunchy, aromatic contrast.
Ingredients
- 700 g carrots (peladas and cut en trozos)
- 180 g yellow onion (en plumas gruesas)
- 4 cloves garlic (without pelar)
- 45 ml olive oil (divided)
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 4 g ground cumin (divided)
- 2 g sweet paprika
- 400 g cooked white beans (escurridas and enjuagadas)
- 900 ml vegetable broth (hot)
- 1 cda orange zest (finely grated)
- 80 ml orange juice (freshly squeezed)
- 120 g plain Greek yogurt (for servir)
- 18 g sesame seeds (for the dukkah)
- 25 g almonds (chopped)
- 3 g cumin seeds (for the dukkah)
- 10 g fresh parsley (chopped, for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the carrots, onion, and garlic cloves on a baking tray. Add 2 tablespoons of olive oil, salt, black pepper, ground cumin, and sweet paprika, then toss well to coat.
- 2
Roast the vegetables for 25 minutes at 220 °C / 425 °F, stirring halfway through, until the carrots are tender and browned at the edges. Remove the tray from the oven and peel the roasted garlic.
- 3
Meanwhile, make the quick dukkah. Heat a small skillet over medium heat and toast the sesame seeds, chopped almonds, and cumin seeds for 2 to 3 minutes, stirring constantly, until fragrant. Transfer the mixture to a bowl and let it cool.
- 4
Transfer the roasted carrots, onion, peeled garlic, cooked white beans, and vegetable broth to a large pot. Bring to a gentle simmer and cook for 5 minutes to blend the flavors.
- 5
Remove from the heat and add the orange zest and orange juice. Blend the soup until completely smooth and creamy. If you prefer a thinner texture, add a little more hot broth.
- 6
Taste and adjust with more salt and black pepper if needed. Warm the soup over low heat for 1 to 2 minutes without bringing it to a strong boil.
- 7
Serve the soup hot with a spoonful of plain Greek yogurt on each portion. Finish with the sesame cumin dukkah, fresh parsley, and the remaining olive oil drizzled on top.
Chef tips
For deeper flavor, let some carrot edges caramelize well on the tray. Blending in a stand blender will give you an even silkier texture.
Substitutions
You can substitute the white beans with cannellini beans or navy beans. The yogurt can be replaced with an unsweetened plant-based alternative for a vegan version, and the almonds can be swapped for sunflower seeds if you need to avoid tree nuts.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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