2 Quarts Chicken Broth
1 Dried Chipotle Chili, stems and seeds removed
10 Quartered-sized Slices of Ginger, peeled and crushed
4 Kafir Lime Leaves
2 Pounds Carrots, peeled, cut into 1-inch pieces
2 Tablespoons Unsalted Butter (1/4 stick) melted
Freshly Ground Black Pepper
Sea Salt to taste
1/2 Cup Unsalted Shelled Raw Natural Pistachios
2 Tablespoons Sesame Seeds
2 Teaspoons Coriander Seeds
2 Teaspoons Cumin Seeds
1/2 Teaspoon Fennel Seeds
1/2 Teaspoon Zahtar
1/4 Teaspoon Whole Black Peppercorns
1 Teaspoon Kosher Salt
Faux Fromage Frais (equal parts of non-fat Greek yogurt and non-fat cottage cheese, blended until very smooth)
- Add chilies, ginger, and lime leaves to a saucepan with the chicken broth and bring to a boil. Cover, turn off the heat and let steep while you roast the carrots and prepare the dukkah.
- Preheat oven to 425°. Place the carrots on a rimmed 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 minutes. Let the carrots cool slightly.
- Toast pistachios in a dry skillet over medium-low heat, stirring occasionally, until golden brown, about 6 minutes. Transfer to a small plate and let cool. Add sesame seeds, coriander seeds, cumin seeds, fennel seeds, zahtar and peppercorns to same skillet. Toast, stirring often, until fragrant, 1-2 minutes. Transfer spices to plate with nuts and let cool. Transfer nut and spice mixture and 1 teaspoon salt to a food processor, spice grinder or a mortar and pestle and coarsely grind. (Cooks' Note: Dukkah can be made 1 week ahead. Store airtight at room temperature.)
- Strain the chicken broth.
- Transfer the carrot mixture to a blender. Add the chicken broth. Blend mixture until soup is very smooth, 1-2 minutes. To make the soup very silky, pour it through a food mill using the finest screen or a chinois. Transfer the soup to a medium saucepan and bring to a gentle simmer over medium heat, stirring occasionally. Season soup to taste with salt and pepper.
- Divide hot soup among bowls. Spoon a dollop of Faux Fromage Frais into center of each. Sprinkle with dukkah and some large grains of sea salt.
- This soup is also wonderful served cold and makes a great soup shooter as an hor d'oeuvre.
- - - - - - - - - - - - - - -