Carrot Soup with Dukkah Spice

It is light out until 6pm! I think the longer days, plus the occasions of snow melting (before more falls again) is giving me some excitement for spring. I really notice the increase in daylight - and even though I still go to bed around 9:30, I feel a little more ambitious in the evenings. You know, I work on my rug braiding or cook rather than just getting into bed shortly after I get home! Which, btw, I've been listening to lots of This American Life lately, and I have several faves, including one about relationships and Gottman's research about successful couples. It references how gay couples outshine their heterosexual counterparts in communication and positive relational skills. In his limited study, he says that the best straight couples are almost as good as the worst gay couples. What!? More research I say!

Anyway. I made a big pot of chicken bone broth over the last 30 hours or so (in the crock pot), only to realize when I got home that I am totally out of containers to freeze the stock in. I used to use cream containers, but now I don't drink cream, and my supply of old yogurt containers is also maxed out. I need to find a new stock container system. After ransacking the cupboards, I found a couple of things to use, and then just decided to make a batch of soup with the last quart. I also drank a mug full because I was sick last week and the healing properties of bone broth seemed like they would be helpful. Gut health, anti-inflammatory and tons of nutrients! I have some stockpiles of both chicken and venison broth in the freezer and I want to start being more intentional about eating it more often. Plus it is so delicious.

So I decided to make a carrot soup, except I actually made it with a combo of carrots, sweet potatoes and squash. This is the 2nd time I've made this soup and the first version of straight up carrots was equally good. Really, the best part of the soup is the dukkah spice. I've never heard of it before, but the original recipe comes from Bon Appetit, and an internet search finds that dukkah is an Egyptian spice blend of nuts and seeds. In this case pistachios, sesame seeds, fennel, cumin, and coriander. Yum. I actually did not have cumin or coriander seeds, so had to use powder, which turned out fine but I think the seeds would be even better. It makes a delicious topping for the otherwise very simple soup - giving it a flavor punch and also a nice crunchy texture. I loved the dukkah and it would also be great on chicken or fish or cauliflower mashed potatoes. Mmmm.

Carrot Soup with Dukkah Spice
2 pounds carrots, chopped into 1-2" pieces*
1 onion 
2 T ghee/lard/etc
1/2 cup unsalted, shelled raw natural pistachios 
2 T sesame seeds 
2 tsps coriander seeds 
2 tsps cumin seeds 
1/2 tsp fennel seeds 
1/4 tsp whole black peppercorns 
1 tsp kosher salt plus more
Freshly ground black pepper 
1 quart chicken bone broth
*Or substitute sweet potatoes or winter squash for some of the carrots.

1. Toast pistachios in a dry skillet over medium-low heat, stirring occasionally, until golden brown, about 6 minutes. Transfer to a small plate and let cool. Add sesame seeds, coriander seeds, cumin seeds, fennel seeds, and peppercorns to same skillet. Toast, stirring often, until fragrant, 1-2 minutes. Transfer spices to plate with nuts and let cool. Transfer nut and spice mixture and 1 teaspoon salt to a food processor or a mortar and pestle and coarsely grind. *I ground mine up in a coffee mill, and it ground everything up pretty small. I think a rougher grind would be nice, but the coffee grinder seemed easiest. (This can be done ahead and stored in a container for a week or so.)
2. Preheat oven to 425°. Place the carrots and onion on a rimmed baking sheet. Drizzle with melted ghee/fat or olive oil, season to taste with salt and pepper, and toss to coat. Roast until the carrots are tender and just beginning to brown, about 25-30 minutes. Let the carrots cool slightly. 
3. Transfer the carrot mixture to a blender or food processor. Add the vegetable broth. Blend mixture until soup is very smooth, 1-2 minutes. (I had to do this in a few batches.) 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. 
4. Divide hot soup among bowls. Spoon a dollop of coconut cream/milk into center of each. Sprinkle with dukkah. (I think sprinkle is an understatement, I sort of doused it!)