Carrot and Sweet Potato Soup with Hazelnut Dukkah
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A thick, warming vegetable soup of roasted carrots and sweet potato blended until silky, topped with a hazelnut-spice dukkah and yogurt. The ginger fills the kitchen with wonderful aroma as it cooks.
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Nutrition & ingredients
Ingredients
serves 4- 1 tbs of olive oil
- 3 cloves of garlic (minced)
- 1 large brown onion (peeled and chopped)
- 1 tbs of freshly grated ginger
- 2 tsp of ground cumin
- 6 or 7 large carrots (peeled and chopped)
- 2 sweet potato (peeled and chopped)
- 1 litre of vegetable stock
- 1/2 cup of natural Greek yoghurt
- HAZELNUT DUKKAH
- 1/3 cup of hazelnuts
- 1 tbs of sesame seeds
- 2 tsp of cumin seeds
- 2 tsp of coriander seeds
- 1 tsp of fennel seeds
- 1/2 tsp of sea salt flakes
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1045mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 647mg
- Calcium
- 164mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1045MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.