Ingredients
- 1 large onion - diced (Caithness Farm)
- 1/3 cup toasted hazelnuts (Hazelnut Estate)
- 2 cloves of garlic – crushed or grated
- 2 cups carrots – cut into chunky pieces (Wairuna Organics)
- 3 TBS olive oil
- 2 cups vegetable or chicken stock
- 1 TBS Za’tar (Abdal's Gourmet Catering)
- Salt and pepper to taste
- Juice of 1 lemon
- 5cm sprig of fresh thyme
- To Top:
- ½ cup yoghurt
- Juice of 1 lemon
- Fresh thyme sprigs
- Chili flakes
- A few extra hazelnuts
- To Dip:
- Otaki bread (Gilberts Fine Foods)
- Aged Cheddar (Whitestone Cheese)
Carrot and Hazelnut Soup
Method
- Heat oil in a soup pot on a med-low heat
- Add in the onion, garlic, and a pinch of salt, and cook until transparent
- Add in the carrots and toasted hazelnuts and cook for a few minutes
- Add in the stock and za’atar, and cook out for 20 minutes, or until the carrots are soft
- Blend with a stick blender, or in a blender, until smooth
- Add in some water to achieve the desired consistency
- Add in the lemon juice
- Taste and season with salt and pepper
- Combine the yoghurt and lemon for the topping
- Top with yoghurt, thyme leaves, some za’atar and a few chili flakes
Comments
Recipe from Jamalia Edwards.
