That was I until I tasted the soup. Dammit, he was right. The spices did need to be ground up more! Second time around I gave the spices a longer whirl in the food processor and the result was exactly what we both were looking for. A tasty soup with exotic spices and a pleasant pistachio crunch. The instructions below reflect this small change, which Don was right about after all.
Roasted Carrot Soup with Dukkah Spiceadapted from Bon Appetit
1/2 cup pistachios, shelled raw
2 Tbsp sesame seeds
2 tsp coriander seeds
1/2 tsp fennel seeds
1/4 tsp whole black peppercorns
1 tsp salt (plus more for seasoning)
1 tsp cumin
1/4 tsp cayenne
2 lbs carrots, peeled, cut into pieces
2 Tbsp coconut oil
4 cups vegetable broth
To make soup:
Preheat oven to 425degrees. On a large rimmed baking sheet toss carrots with coconut oil, cumin, salt and cayenne. Roast until browned and tender (about 25min). Cool slightly and place in food processor with 2 cups broth. Blend until very smooth. If space allows, add more broth. Pour soup and any leftover broth into a medium pot and bring to a simmer. Add water if soup is too thick. Season with salt and pepper.
To make dukkah spice:
In a cast iron pan, over medium heat, toast pistachios until brown (about 5min). Add sesame, coriander, fennel seeds and peppercorns. Toast 1-2min more until fragrant. Transfer to a plate and allow to cool. Place nuts and spices in food processor and grind until spices are very fine.
Serve soup with a sprinkle of dukkah spice on top. Enjoy!