ROASTED CARROT SOUP WITH ZA'ATAR-RUBBED ROTI

Roasted Carrot Soup with Za'atar-Rubbed Roti image

Provided by Priya Krishna

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 15

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

Steps:

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.