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.