| I found this recipe on Pinterest the other day in a search for some really good soup recipes for a church women's dinner. I had high hopes because it sounded so unique and yummy....and it was!! I was really happy with how this turned out and I will definitely be using it for the dinner along with a couple of others. It is really full of flavor and is so creamy it seems like it might be bad for you but it is really healthy! Another bonus: my super picky 11-year old cleaned a whole bowl....of an orange-colored soup! It's a miracle and a testament to how yummy this soup is :). Roasted Carrot and Pistachio Soup |
Serves: 6 – 8
Ingredients
- 12-14 carrots (about 1¾ pounds), peeled and chopped into 1-2” pieces
- 2 medium-sized yellow onions, cut into 1” pieces
- 8 cloves garlic, peeled but whole
- 1/4 cup olive oil
- salt and pepper to taste
- 1/2 cup roasted, unsalted (I used salted) pistachios*
- 2 quarts low sodium chicken (or vegetable) stock
- 1/4 cup fresh marjoram (may substitute 2 tsp dried)
- 2 tbsp fresh thyme (may substitute 2 tsp dried)
Instructions
- Toss carrots, onions and garlic in the olive oil. Salt and pepper vegetables and spread on baking sheet. Roast at 475°F for 25-30 minutes until golden brown, but not burnt.
- Add the pistachios, 2 quarts stock and roasted vegetables to a large 6-8 quart pot. If using dried herbs in place of fresh, add those now. Bring to a boil then lower the heat and let simmer for about 30 minutes, or until vegetables have become more tender and pistachios have softened a bit. If using fresh herbs, add these in at the last minute of simmering.
- Using an immersion or standard blender, puree soup until smooth, adding more stock at this point if the soup looks too thick. Keep in mind it will be very hot, so be careful when pureeing. If using a standard blender, start on a slow speed, then increase, and do not overload the blender.
- Season with salt and pepper to taste.
