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.

Back to Blog


Leave a Comment


Comments

Moroccan Carrot Soup « I Love Soup

over 6 years ago

[...] Curried Carrot Soup With Roasted Pistachios (makingallthingsnew.com) [...]

christian louboutin sale

over 5 years ago

<strong>christian louboutin sale...</strong>

Christian Louboutin's love of travel through the years has driven him hitting new artistic initiatives, exotic taste into your brand's unique aesthetic in to quarter after quarter shoes or boots and handbag designs....

à partir de

over 5 years ago

<strong>à partir de...</strong>

Curried Carrot Soup With Roasted Pistachios | MAKING ALL THINGS NEW...


Join our Email List

Get email updates about my latest blog posts, recipes, retreats and more directly to your inbox. Just sign up below: