I love this soup, it is so easy and a great way to get your veggies and protein in for the day! This recipe serves 2.
4 medium Carrots quartered
1/4 White onion chopped
2 tbsp Silken tofu
500 ml Organic Veggie Stock
Chop the carrots and onion in a blender or by hand, transfer to a heated pan with a little olive or coconut oil and cook gently until the carrot softens.
Add the tofu and stock and heat through.
Blitz, I use a vitamix blender and pop all the ingredients together and blend until smooth, but you can use a wand blender or any liquidizer.
I then added a tbsp of dukkah! I was introduced to this by Mel & wowzer had to have more!
1/2 cup Hazelnuts
1/4 cup Coriander seeds
3 tbsp Sesame seeds
2 tbsp Cumin seeds
1 tbsp Black peppercorns
1 tbsp Fennel seeds
1 tbsp Dried mint leaves
1 tsp Himalayan rock salt
Heat a pan then add then dry roast the hazelnuts until they are slightly browned, remove from the heat and allow them to cool, repeating with each of the seeds and the peppercorns. Pop the nuts, seeds, and other ingredients into a mortar and grind until the mixture is crushed or pulse in a food processor to a coarse consistency; do not allow the mixture to become a paste.
This is a delicious topping for soup, salad and a real treat added to a slice of neverfail rye bread with sunflower seed butter and a sprinkle of dukkah!