Roasted Carrot Soup with Dukkah Spice & Yogurt
It's been a rather quiet January in my kitchen. After an indulgent holiday full of cookies, cakes, meats, carbs, and more, I was so ready for a detox to give my body a break and reset my digestive system. But unlike past detoxes, I decided to take this a step further and go completely raw. Needless to say, I didn't think anyone would be interested in reading about my adventures with my blender, my food processor, and the loads of fruits and vegetables I had put back these past three weeks.
But I'm back and so eager to get back in the kitchen (and have a hot meal). After only eating raw vegetables and fruits for the past three weeks, I had to slowly reintroduce cooked foods into my life, and decided to start with a soup—nutritious but still easy to digest. I made a simple yet beautiful Roasted Carrot Soup with Dukkah Spice and Yogurt from the December 2012 issue of Bon Appétit.
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