Curried Carrot Soup With Roasted Pistachios

September 08, 2012 21:22

While on vacation in California this  summer, I picked up a couple of bags of pistachios, one of my favorite nuts.

Frankly, I was surprised they've lasted this long, but when I saw this soup on the cover of the latest edition of Vegetarian Times, I knew they wouldn't last for long.

This is a super easy and tasty recipe, perfect for the cool fall days ahead.  Labeled "guilt free comfort food," you can go ahead and have two bowls if you want. :)

Curried Carrot Soup with Roasted Pistachios

serves 4

2 tb olive oil

1 20 oz package grated carrots (8 cups)

2 large leeks, light green and white parts, rinsed well and thinly sliced (2 cups)

1/4 tsp baking soda

3/4 tsp curry powder (I used Williams Sonoma Madras Curry, a bit spicy) :)

1/4 cup roasted shelled pistachios, chopped

Heat oil in large pot over medium-high heat.  Add carrots, leeks, and baking soda.  Cover, and cook 15 minutes, stirring occasionally, or until vegetables are tender.

Add curry powder and 4 cups water.  Bring to a simmer, then remove from heat.  Using an immersion blender, puree soup.  Season with salt, if desired, and top with chopped pistachios.

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