carrot, ginger & orange soup with dukkah (serves 4)

A much superior carrot soup to my first effort:

40 g butter
1 large onion, chopped
2 tb ginger, finely chopped
700 carrots, peeled and chopped
1.2l chicken stock
an orange, skin/pith/membranes cut off, chopped, seeds removed

Saute onion and ginger in butter until soft, add carrots, add stock and simmer for a half hour. Blend well, add orange, blend again. Reheat gently and adjust seasoning.

Serve with natural yoghurt and dukka, an Egyptian spice mix:

1 tb cumin seeds
2 tb coriander seeds
1 tb ground cinnamon
1 tb whole pepper
2 tb sesame seeds
2 tb hazelnuts
dried mint or thyme
1 tsp rough salt

Toast cumin, coriander and pepper. Grind to a powder. Toast seasame lightly. Roast hazelnuts in an oven til lightly done, rub in a teatowel to remove skins, cool, break up roughly. Combine all.

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