Carrot and Hazelnut Soup



  • 1 large onion - diced (Caithness Farm)
  • 1/3 cup toasted hazelnuts (Hazelnut Estate)
  • 2 cloves of garlic – crushed or grated 
  • 2 cups carrots – cut into chunky pieces (Wairuna Organics)
  • 3 TBS olive oil
  • 2 cups vegetable or chicken stock
  • 1 TBS Za’tar (Abdal's Gourmet Catering)

Salt and pepper to taste

  • Juice of 1 lemon
  • 5cm sprig of fresh thyme 

To Top:

  • ½ cup yoghurt
  • Juice of 1 lemon
  • Fresh thyme sprigs
  • Chili flakes
  • A few extra hazelnuts 

To Dip:

  • Otaki bread (Gilberts Fine Foods)
  • Aged Cheddar (Whitestone Cheese)




  1. Heat oil in a soup pot on a med-low heat. Add in the onion, garlic, and a pinch of salt, and cook until transparent.
  2. Add in the carrots and toasted hazelnuts and cook for a few minutes.
  3. Add in the stock and za’atar, and cook out for 20 minutes, or until the carrots are soft.
  4. Blend with a stick blender, or in a blender, until smooth. Add in some water to achieve the desired consistency. Add in the lemon juice.
  5. Taste and season with salt and pepper.
  6. Combine the yoghurt and lemon for the topping.
  7. Top with yoghurt, thyme leaves, some za’atar and a few chili flakes.


Recipe from Jamalia Edwards.


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