2 Tbsp Alexandra’s Dukkah (any flavour)
1 kg carrots, peeled, cut into 2cm pieces
2 tablespoons unsalted butter, melted
Freshly ground black pepper
1 Litre vegetable broth
Preheat oven to 220° celsius. Place the carrots on a baking sheet. Drizzle with melted butter, season to taste with salt and pepper, and toss to coat. Roast until the carrots are tender and just beginning to brown, about 25/30 minutes. Let the carrots cool slightly.
Transfer the carrot mixture to a blender. Add the vegetable broth. Blend mixture until soup is smooth, 1-2 minutes. Pour the soup into a medium saucepan and bring to a gentle simmer over medium heat, stirring occasionally. Add water by 1/4-cupfuls to soup for a thinner consistency, if desired. Season soup to taste with salt and pepper.
Divide hot soup among bowls. Spoon a dollop of yogurt into centre of each. Sprinkle with Dukkah.
Photography and styling by Emma Kinsella