Carrot Soup with Dukkah and Yogurt

This is a very simple soup that is jazzed up by the yogurt and dukkah. The dukkah adds a great spice and the cool, tart yogurt is a nice texture in the soup. 

Serves 2

Ingredients:

1 lb carrots, peeled and cut into slices

1/2 qt vegetable broth

1 tbsp olive oil

Salt and pepper

1/2 tsp apple cider vinegar

1/2 tsp turmeric 

Pinch cayenne

Low fat greek yogurt

Directions:

Preheat the oven to 400. 

On a foil-lined baking sheet, toss carrots with oil and salt. Roast about 30 minutes until browned and soft.

Blend the carrots in a blender with vegetable broth until smooth. Add to a sauce pan and keep warm. Thin with more stock if too thick. Season with salt, pepper, vinegar, and cayenne.

Serve with a dollop of yogurt and a big sprinkle of dukkah.