This brightly flavored ginger carrot soup topped with coconut-laced collard greens and Dukkah, an Egyptian condiment made of toasted nuts and seeds, is full of the kinds of great flavor and texture you can crave!
carrot soup with tangled collard greens and dukkah from Eats Well With Others

Good news.

I still eat vegetables!!!!!!!!!!!!!


I know. You don’t believe me because of all this salted caramel chocolate pepper cookie tart STUFF (aka heaven) I’ve been shoving in your face.

So, as they say in every writing class I’ve ever taken (okay…just one writing class. In high school.).


Show, don’t tell.

So. Voila:


There areΒ double vegetables in this soup. So they totally count twice.


Carrots and ginger are boiled up together and then pureed into a silky smooth brightly flavored blend.

Collard greens are steamed and tossed with coconut oil and lime juice.

Pistachios, sesame seeds, cumin seeds, and coriander seeds get all roasty toasty in an oven and are then crushed together with a bit of thyme, oregano, salt, and pepper.

Layer (in that order).

And healthify your weekend. To make room for all the cookies. (Moderation = key.)


One year ago…Poached Eggs in Curried Tomato Sauce

Two years ago…Caramel Pecan Hand Pies, Maple Cranberry Coffee Cake

Three years ago…Italian Braised Beef with Root Vegetables and Yia Yia’s Sunday Sauce

Four years ago…Light Brioche Burger Buns

I am submitting this to Deb over at Kahakai Kitchen for Souper Sundays!

Carrot Soup with Tangled Collard Greens and Dukkah
This carrot soup with coconut-laced collard greens and a crunchy nutty spice blend topping is a healthy bowl of big flavor!
Yield: 4 servings
  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 1¼ lb carrots, scrubbed and thinly sliced
  • 1 tbsp grated ginger
  • 1 tsp ground cumin
  • sea salt
  • 1 bunch collard greens
  • 1 tbsp coconut oil
  • juice of ½ lime
  1. Heat the olive oil in a large pot over medium heat. add the onion, carrots, ginger, cumin and 1 tsp salt. Cook, stirring frequently, about 6 minutes. Add 4 cups of water and bring to a boil. Lower to a simmer, and cook, covered for about 20 minutes, or until vegetables are tender.
  2. While the soup is cooking, remove the collard leaves from the stems. Roll them up and then cut them into thin strips. Put the strips in a second pot with ½ cup water and a pinch of salt. Steam until tender, about 4-5 minutes. Drain and toss with the coconut butter and lime juice. Season with salt to taste.
  3. When the soup is ready, puree it until smooth. Season to taste with salt. Serve topped with collard greens and a sprinkle of Dukkah.
Nutrition Information
Serving size: 1 bowl
Dukkah (Toasted Nuts and Seeds with Cumin)
This Egyptian condiment is the perfect topping for soups, salads, eggs, and more!
Yield: 2 cups
  • 1 cup pistachios
  • ½ cup sesame seeds
  • ¼ cup coriander seeds
  • ¼ cup cumin seeds
  • a few pinches of dried thyme
  • a few pinches of dried oregano
  • sea salt
  • freshly ground black pepper
  1. Heat the oven to 350.
  2. Spread the pistachios, sesame seeds, coriander seeds, and cumin seeds in a baking pan. Toast until fragrant, about 8 minutes. Let cool for a few minutes.
  3. Transfer the nuts and seeds, thyme oregano, and ¾ tsp salt to a food processor. Pulse until roughly ground but still crunchy. Season with pepper.
Nutrition Information
Serving size: 1 tbsp


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80 Responses to Carrot Soup with Tangled Collard Greens and Dukkah

  1. ramblingtart says:

    Normally I wouldn’t like soup during summer, but it’s such a chilly summer, especially in the evenings, that I would LOVE a big bowl of this gorgeousness. πŸ™‚

  2. Barbara says:

    Wonderful soup, Joanne…and the dukkah looks delicious! Love the photos of it.

  3. I love how wholesome and comforting this soup looks. I especially love the collard green topping. Thanks for sharing, Joanne!

  4. Trisha says:

    I’ve never heard of dukkah before, but it looks delicious on this soup! I bet it would be great sprinkled on salads too. And this totally balances out those sumptuous sweets. πŸ™‚

  5. Yes. Yes, I would love a bowl. This is so vibrant, it really makes you want to reach in and grab it. Sounds amazing!

  6. Kristin says:

    I made this a few weeks ago and it was amazing! Deborah Madison’s recipes never fail to be awesome. The collards with coconut and lime were the biggest surprise of the dish for me – so simple, yet so delicious.

  7. Love this one bowl meal Joanne – dukkah is the best, and I love how you used it to top off your soup. When I serve soup, I like to use lots of different texture, so your creamy, tangling veggies and crunchy topping are right up my alley!

  8. Megan says:

    I seriously need this soup after everything I’ve been eating the past week! It looks wonderful, and I am so craving vegetables like this!

  9. This soup sounds like such a tasty and hearty veggie soup!

  10. I had no idea what dukkah was, but now I am intrigued! I love the idea of adding something warm and crunchy atop this creamy soup!

  11. I’d never heard of dukkah, but girl, it looks amazing! And so does the soup, the color is gorgeous!
    Have a great (I mean cookie-filled) weekend! x

  12. bahaha I’m glad to hear you’re still on the vegetable train, lol. I’m eating my weight in cookies…more kale is needed and definitely more soup! I especially love the topping on this – it’s perfect πŸ™‚

  13. Monica says:

    Okay…I just made carrot soup last week and I was so proud of myself, until now…it did not look nearly as gorgeous as yours nor did it have these beautiful collards and this dukkah (which I’d never knew of til today). Great job! I’d love a tub of this.

  14. danielle says:

    It is definitely soup weather here – Ill take a bowl please!

  15. I was introduced to dukkah while visiting New Zealand. They used it to dip bread in after the bread was dipped in olive oil. The olive oil helped the dukkah stick to the bread better.Yummy stuff, but I never thought of sprinkling on top of soup. This recipe looks great.

  16. SallyBR says:

    no collard greens face? ;-)))))

    great looking soup, the addition of dukkah is brilliant!

  17. Pam says:

    Yay! She still eats veggies. πŸ™‚

    The soup looks lovely and tasty. I like the added texture the nuts & seeds give this soup.

  18. I love the layers of flavor in this soup!!! Especially the nuts!

  19. Eileen says:

    Yay, vegetables! Especially vegetables in warm & cozy soup form! I definitely need some of this very soon indeed. I’ve never had dukkah at all, I think, but am super excited to try it out!

  20. I had some carrot soup with kale today…but yours with nutty topping has made a huge difference!

  21. Kathleen Kennedy says:

    Dukkah! A new vocabulary word for me! The combination of flavors and textures in this soup sound so yummy that I’m hoping to make this on Sunday. While I’m here, I want to take the chance to tell you that the pumpkin and white bean bisque was a huge hit in this house, even though I wimped out and didn’t do the beautiful-looking dill rolls. I’ll try to do them next time I make the bisque, which will surely be very soon! Thanks, Joanne!

  22. Great soup! I love Dukkah. I cheat and buy the spice mixture at Trader Joes.

  23. Lynn says:

    That is a beautiful soup.

  24. Double vegetable soup totally means I can also eat double desserts. This looks so yummy!

  25. Hotly Spiced says:

    I can imagine that on a cold winter’s night a meal like this would be just what you’d be craving (and salted caramel chocolate too of course). Your soup looks very pretty and I love how the greenery is centred in the bowl with the dukkah over the top xx

  26. debbie says:

    Oh this looks like a great soup Joanne….pretty soon I am going to think that this is a vegan blog. I love it!!!! Have a great weekend!

  27. I love this dukkah thing! Pistachios are one of my favourite nuts!

  28. Christine says:

    I was getting worried about the sweet overload, glad it was all tempered with moderation. πŸ˜‰ This dish looks so good. I’ve heard of dukkah but never was tempted to try it. Now I am. Thanks for the recipe!

  29. Meg says:

    This looks awesome — and so unique!

  30. Beth says:

    The best reason I can think of to eat healthy food is to make room for cookies. Also, because most of the time it tastes great. Have a good weekend, Joanne!

  31. Kate says:

    I knew you’d never get too far away from vegetables.

  32. Pam says:

    Great soup that’s perfect for the weather here today, it’s all of 14 degrees!

  33. I love the idea of the soup with the collared greens – how tasty and beautiful!

  34. why yes I would love a bowl of this.
    I don’t have a vitamix but I will max out my el-cheapo blender to the max when I make soups; its not pretty but it works (most times! LOL)

  35. Deena Kakaya says:

    Look at the colour of that! Beautiful. I love making dukkah and can see how the sweet and nutty elements of this dish would be wonderful together x

  36. What a lovely recipe, Joanne. But then they always are :-). Have a fabulous weekend. Blessings…Mary

  37. Perfect balance! And, quite perfect flavours.

  38. You’ve got some of the best looking soups on your blog. I’m loving the look of this, I definitely need every excuse to make room for more cookies πŸ˜‰

  39. Johanna GGG says:

    oh I knew you had to be eating vegies to balance up all that salted caramel chocolate cookie tart stuff – you just love them too much and that is why I love your blog – for these sort of soups (and for the decadence too) – looks delicious

  40. Tahnycooks says:

    This looks amazing! I would have a hard time sharing this soup! Pinning!

  41. i love a good healthy soup and it will definitely make me feel better about some cookie baking today!

  42. The flavors in this soup sound absolutely divine and I love all the layered spices and vegetables. Gorgeous recipe Joanne.

  43. Karen says:

    Oh, this looks so good… I could eat it for breakfast!

  44. Kim Tracy says:

    Oh my goodness, Joanne! This soup looks stunning….really stunning! I think I might even prefer it to cookies if that’s possible. I’m gonna have to get on the dukkah bandwagon. Deb used it awhile back and piqued my curiosity. I just know it has to be fabulous on soups and maybe on bread and hummus and well I’m sure there’s lots of other possibilities.

  45. christina says:

    Yum, I actually was given a jar of Dukkah as a gift. Now I know how I will be using it πŸ™‚

  46. OMG Joanne – I am making this ASAP – sounds amazing!

  47. so healthy. Love it. I’ve never made carrot soup.

  48. bellini says:

    I adore dukka, and it there is any left over, the key word being “if” it is wonderful with olive oil and bread.

  49. Ooh – I love the idea of adding collards on top of a soup. This one is beautiful, Joanne!

  50. I love the combination of carrot and ginger πŸ™‚

  51. Kristi says:

    This recipe has such simple ingredients, but looks like it has a great flavor combo.

  52. I’m pretty sure that salted caramel and veggies are the two most important components of a diet!

  53. This truly looks fantastic. I am in mood for soups lately and this one would be just perfect!! So healthy and loving the colors!!

  54. I’m still trying to figure out if I like collard greens. I tried them at a restaurant the other night and did NOT like them at all. But I’m pretty sure I’ve had them before and loved them. This soup looks lovely, and the perfect thing for the weather right now–it’s even chilly here in Texas!

  55. Kathryn says:

    I’m all for moderation and for the great flavours in this soup!

  56. What a great combination of flavors and textures. I so love dukkah and it looks fabulous on top of the greens layered on that gorgeous carrot soup–Yum! πŸ˜‰
    Thanks for sharing it with Souper Sundays.

  57. Susan says:

    What a wonderful combination of ingredients!

  58. great looking soup! love the colors!

  59. How die you come up with this recipe? I love the colors and the crunchy nuts on top.

  60. I’m in need of double vegetables! YUM!

  61. Hannah says:

    What a glorious color! It looks like a bowl of pure sunshine, which I could really use right about now in the midst of so much gloomy, grey weather. My last carrot soup turned out surprisingly lack-luster, so I’ll have to follow your lead on the seasonings next time around.

  62. This looks so yummy, I love the color of the soup and the seeds and nuts that you topped it with.

  63. Monet says:

    This has to be one of the prettiest soups I’ve seen in a very long time Joanne. Gorgeous. Good work, sweet and talented friend!

  64. OMG! The soup looks fabulous!

  65. Shannon says:

    I made a ginger carrot soup recently that just didn’t do it for me. I think it was missing the collards and dukkah πŸ™‚ wonderful!

  66. this is the perfect antidote to the chocolate cookies I’ve been inhaling…

  67. Reeni says:

    That is one gorgeous bowl of soup! All that layering of flavors and textures just drove my taste buds mad with want! Plus I think I kind of just fell in love with that dukkah.

  68. tigerfish says:

    I like the finishing touch of dukkah in your soup! I recently experimented with dukkah too πŸ™‚

  69. Kate says:

    I just bought a little jar of dukkah at Trader Joe’s out of curiosity. Love it! The flavors in this carrot soup sound marvelous.

  70. Great contrast in colors and textures with this soup. I suppose one could buy already prepared dukkah to save time with this recipe. I’m drooling already!

  71. What a gorgeous soup! Love all that greens –so yummy and delicious! I want a bowl right now!!! πŸ˜€

  72. This is the most gorgeous soup in the entire world!!

  73. Rika says:

    Stunning soup filled with nuttiness and love!

  74. Nutmeg Nanny says:

    This bowl of soup looks so enticing! I am so in the mood for a warm soup right now, and this one would definitely hit the spot. perfect!

  75. Dukkah flavors in soup sounds scrumptious πŸ™‚ I love the flavors… pinning it πŸ™‚

  76. […] Carrot Soup with Tangled Collared Greens and Dukkah. A beautiful and elegant winter soup […]

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