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.
6 medium Carrots quartered (I used heirloom carrots)
1/2 White onion chopped
1 tsp Chinese Five Spice
350g Silken tofu
1 litre Organic Veggie Stock
Chop the carrots and onion, pop into a heated pan with a little coconut oil and cook gently until the carrot softens.
Season with salt & cayenne if you like a bit of heat. Add the tofu and stock and heat through.
Remove from the heat for a few minutes and blend well. I use a Vitamix blender and pop all the ingredients together and blend until smooth, but you can use a wand blender or any liquidiser.
Pour into your soup bowls and sprinkle a tbsp of dukkah on top. I was introduced to this by a friend & 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 never life changing bread with butter or hummus.