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Curried Carrot Soup With Roasted Pistachios

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.

By seedthrower1

I'm passionate about helping people realize that God wants to make something new of them and bring about a permanent transformation in their lives: body, mind, and spirit.

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