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.
