Ingredients
1 RawSpiceBar's Dukkah Spices
2/3 cup of hazelnuts
1/2 cup sesame seeds
2 tbsp coriander seeds
2 tbsp cumin seeds
2 tbsp olive oil
1 lb carrots
1 1/2 tbsp of dukkah spice
2 tbsp butter
3 shallots, sliced
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Preheat the oven to 400F 2. For the dukkah spice, toast the hazelnuts in a shallow frying pan over medium heat until skins start to fall off. Remove from heat and grind in a food processor until it becomes a fine powder. Toast the sesame seeds, coriander seeds and cumin seeds over medium heat until fragrant. Place in a spice grinder (or mortar pestle) and grind until it produces a fine powder. Mix together with the ground hazelnuts to make the spice blend. 3. For the roasted carrots, toss the carrots with 2 tbsp of olive oil and 11/2 tbsp of the freshly made dukkah spice. Roast the carrots until slightly caramelized, about 20 mins. 4. For the soup, heat the butter in a stock pot over medium high heat and add the shallots. Cook until shallots become soft. Add 1 tbsp of dukkah spice and cook for 30 seconds before adding the roasted carrots, vegetable broth and water. Simmer for approx. 30 mins. Blend the soup using a blender or an immersion blender until smooth. Add salt and pepper to taste. 5. Place in bowls and top with garnishes before serving.
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Crushed nut-spice blend — dip bread in olive oil then dukkah
Pre-mixed pho spices — star anise, cinnamon, coriander, instant pho base
Wall-mounted magnetic spice jars — visible, organized, accessible
Label maker for spice jars — uniform, readable, organized pantry
Uniform spice storage — easy identification, airtight seals
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Crushed nut-spice blend — dip bread in olive oil then dukkah
Pre-mixed pho spices — star anise, cinnamon, coriander, instant pho base
Wall-mounted magnetic spice jars — visible, organized, accessible
Label maker for spice jars — uniform, readable, organized pantry
Uniform spice storage — easy identification, airtight seals