Fiery Carrot Tomato Soup with Green Dumplings

Ingredients

• 1 tsp Ras el-Hanout
• 200 g natural yogurt
• Salt
• 1 Shallot
• 300 g carrots
• 1 red chili pepper
• 2 tbsp olive oil
• 400 g diced tomatoes (canned)
• 500 ml broth
• pepper (ground)
• 1 tsp freshly grated ginger
• 5 tbsp chopped pistachios
• chili flakes (for garnish)

Instructions

1. 1.

   Whisk the spice blend with 1 tbsp hot water and mix into the yogurt. Season with salt, place the yogurt in a kitchen towel, set it over a sieve, tie the ends tightly, and let it drain overnight.

2. 2.

   The next day peel and dice the shallot and carrots. Wash the chili, halve lengthwise, remove seeds and white membranes, and finely chop. In a pot with hot oil sauté the shallot and chili, add the carrots, cook briefly, then pour in tomatoes and broth. Season with salt, pepper, and ginger; simmer over medium heat for about 20 minutes. Puree the soup with an immersion blender, taste, and add water if needed.

3. 3.

   Using two spoons, cut dumplings from the yogurt mixture and roll them in chopped pistachios. Serve the soup in small bowls, top each with a dumpling, and garnish with chili strips as desired.