Recipe courtesy of Priya Krishna

Roasted Carrot Soup with Za’atar-Rubbed Roti

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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.



  1. Preheat the oven to 400 degrees F.
  2. 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. 
  3. 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.  
  4. 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. 
  5. 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.