This dish gives you the sweet, charred flavor of roasted carrots in a creamy soup that needs just one cooking vessel. Made in a Dutch oven (it goes seamlessly from oven to stovetop!), this soup gets its bright, tart notes from sumac, buttermilk and a tomato, plus added sweetness from honey. If you like, make extra of the roti rubbed with ghee and za’atar, an herb-and-sesame blend from the Levant—you’re going to want more than one.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons olive oil, plus more for garnish
- 2 teaspoons sumac, plus more for garnish
- 1 teaspoon smoked paprika
- 3 cloves garlic, minced
- 1 tablespoon honey
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds carrots, cut into 2-inch pieces
- 3 cups low-sodium chicken or vegetable broth
- 1 large tomato, roughly chopped
- 1 cup buttermilk
- 1 tablespoon fresh lime juice
- 4 rotis or whole-wheat tortillas
- 4 teaspoons ghee
- 4 teaspoons za’atar, plus more as desired
- Full-fat yogurt, for serving
Instructions
- Preheat the oven to 400 degrees F.
- Whisk the oil, sumac, paprika, garlic, honey and salt and pepper to taste together in a small bowl. Put the carrots in a large Dutch oven, pour in the oil and spice mixture and toss to combine. Roast the carrots, uncovered, until they can easily be pierced with a fork and are slightly charred, about 40 minutes, tossing about halfway through the cooking time.
- Transfer the Dutch oven to the stovetop and place over medium-low heat. Add the broth, tomato and buttermilk. Cook until the liquid is warmed through, 5 to 7 minutes. Taste and add more salt if needed. Blend the soup with an immersion blender until creamy and smooth. Stir in the lime juice.
- Meanwhile, heat a large cast-iron skillet over medium heat. Once thoroughly hot, add a roti and cook until blistered and brown, about 1 minute on each side. Repeat with the other rotis. Spread a teaspoon of ghee over each roti, then sprinkle each with a teaspoon of za’atar or more if desired.
- Ladle the soup into bowls. Garnish each bowl with a dollop of yogurt, a drizzle of olive oil and a sprinkle of sumac. Serve the roti alongside the soup.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 194 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 5 g |
| Cholesterol | 8 mg |
| Sodium | 621 mg |
| Serving Size | 1 of 8 servings |
| Calories | 194 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 5 g |
| Cholesterol | 8 mg |
| Sodium | 621 mg |