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Carrot Orange Soup with Yoghurt Drizzle and Dukka Sprinkle (Instant Pot Friendly)

Immune-boosting Carrot, Orange & Ginger soup with homemade Dukka sprinkle.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Mediterranean
Servings 4

Ingredients
  

Carrot Soup

  • 1 onion, chopped
  • 2 tbsp olive oil
  • 1 clove garlic, grated
  • 1 tsp fresh turmeric, grated alternatively 1/2 tsp dried turmeric
  • 3 cm fresh ginger root, sliced into 1cm slices optional: peeled
  • 7 large carrots, peeled and roughly chopped
  • 1 turnip, peeled and roughly chopped alternatively 1 potato
  • 1 litre stock (chicken or vegetable)
  • 500 ml bone broth alternatively use 250ml stock + 250ml water
  • 1 large orange (rind and juice) Use a vegetable peeler to peel off 4-6 rinds
  • ½ lemon, juice of
  • ¼ cup cream alternatively coconut milk/cream

Homemade Dukka Sprinkle (optional)

  • 2 tbsp sesame seeds, mixed black and regular
  • 1 tbsp poppy seeds
  • 2 tbsp sunflower seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1/2 tsp course salt

Yoghurt Drizzle (optional)

  • 2 tbsp yoghurt
  • 1 tbsp milk

Instructions
 

Instant Pot Method

  • Add the diced onion and olive oil to the instant pot and sauté on HI for a few minutes until translucent.
  • Add the garlic, turmeric and orange rind and sauté until fragrant.
  • Add the ginger, carrots and turnip and sauté for a few minutes.
  • Add the stock and bone broth. Pressure cook on HI for 10 minutes. Allow to natural release for 5 minutes and then manually release pressure to open.
  • Remove the ginger slices and orange peel (optional).
  • Add the orange juice, lemon juice and cream (or coconut milk) and blend with an immersion blender until smooth. Season to taste. Serve with Dukka sprinkle and yoghurt drizzle (see below).

Stove Top Method

  • In a medium to large pot (with a lid), add the olive oil and diced onion and sauté until translucent.
  • Add the garlic, turmeric and orange rind and sauté until fragrant.
  • Add the ginger, carrots and turnip and sauté for a few minutes.
  • Add the stock and bone broth and bring to a simmer. Simmer, covered for 20-30 minutes until softened.
  • Remove the ginger slices and orange peel (optional).
  • Add the orange juice, lemon juice and cream (or coconut milk) and blend with an immersion blender until smooth. Season to taste. Serve with Dukka sprinkle and yoghurt drizzle (see below).

Dukka Sprinkle

  • Place all the ingredients except the salt into a skillet on medium heat and toast until fragrant.
  • Add to a mortar & pestle with the salt and grind loosely. Store in an airtight container.

Yoghurt Drizzle

  • Loosen the yoghurt with milk or water to drizzling consistency. Drizzle over the soup before serving.

Notes

 - This soup will serve 4-6 depending on portion size.
 - It will freeze well (ideally omit the cream if freezing). 
 - For a vegan option, use coconut cream in the place of the cream and yoghurt. 
 - I have simplified the recipe for this homemade Dukka according to ingredients I usually have in the pantry. Feel free to use a mixture of nuts and seeds according to what you have at home.