Chilled Minty Carrot Soup With Dukkah Yogurt Recipe
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Category
Soup
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Cusine
American
What do you need?
How to make?
Ingredients
4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1 medium yellow onion , peeled and thinly sliced
One medium leek , white and light green parts only, washed well of dirt and sand, sliced in half lengthwise, then sliced crosswise into thin half-moons
2 medium cloves garlic, peeled and smashed under the flat side of a knife
10 medium carrots , peeled and sliced into thin rounds
Kosher salt
3 sprigs flat-leaf parsley
10 fresh mint leaves, plus more as garnish
1 tablespoon white wine vinegar, plus more if desired
Water or carrot juice, as needed
1/2 cup Greek yogurt or labneh
1 tablespoon dukkah, plus more for sprinkling
Directions
In a large pot or Dutch oven, heat 3 tablespoons olive oil over medium heat until shimmering. Add onion, leek, and garlic, and cook, stirring occasionally, until softened but not browned, about 10 minutes. Stir in carrots and season with salt. Add parsley, if using. Add enough cold water to cover and bring to a simmer. Reduce heat to maintain simmer, and cook until carrots are tender enough that a fork can easily pierce them. Discard parsley. Ladle liquid and solid ingredients into a blender jar. Remove blender lid plug , cover blender, and set a folded clean dish towel on top to cover the hole in the blender lid . Starting at the lowest speed and gradually increasing to the highest, blend the soup until it is completely smooth. If an even smoother texture is desired, pass soup base through a fine-mesh strainer. Refrigerate soup base until chilled . Return soup base to a clean blender jar, add mint leaves and blend until leaves are chopped into tiny flecks. Transfer soup base to a large mixing bowl, and whisk in the remaining 1 tablespoon olive oil along with the vinegar. Thin soup base with enough water or, if you have it, chilled fresh carrot juice to desired consistency . Season with salt and, if needed, additional vinegar. Return to refrigerator until well chilled. Meanwhile, in a small mixing bowl, thoroughly mix yogurt with dukkah. Season with salt. Keep cold. When ready to serve, check soup for seasoning once more, adjusting salt and vinegar only if desired. Portion into bowls . Dollop some chilled yogurt mixture into each bowl, then sprinkle some additional dukkah on top. Garnish with mint leaves, drizzle with olive oil, and serve cold.
