Curried Carrot Soup with Yogurt and Pistachios
Main Dish • Soup, Vegetable
Source: Marie Brennan
Serving size: 4-6
Ingredients
- • 1/3 cup raw pistachios
- • 2 Tbsp + 1 tsp olive oil, divided
- • 2 1/4 tsp curry powder of choice, divided
- • 1/2 tsp maple syrup
- • Salt
- • 1 large onion, diced
- • 2 lb of carrots, diced
- • 5-6 cup vegetable stock or water
- • 1/2 - 1 medium orange, juiced, about 4-5 Tbsp
- • 1 tsp apple cider vinegar
- • 1/2 cup plain yogurt
Directions
- 1. Preheat the oven to 350°F.
- 2. In a small bowl mix pistachios, 1 tsp of olive oil, 1/4 tsp of curry powder, maple syrup and a pinch of salt. Transfer to a parchment lined baking sheet and roast for 8-10 minutes until the pistachios are lightly browned and smell fragrant. Set aside to cool.
- 3. In a large, heavy bottomed soup pot, heat the remaining 2 Tbsp of olive oil over medium low heat. When warm, add onion and salt. Cook for 9-10 until the onion becomes translucent.
- 4. Turn heat up to medium and add curry powder. Cook for 1-2 minutes.
- 5. Add carrots, 3 cup of stock and salt. Bring to a boil and then reduce to a simmer. Cook until the carrots are tender, about 10-15 minutes.
- 6. Transfer to a high powered blender and process until smooth. You may need to add a little more vegetable broth or water to thin. Pour back into the pot along with the remaining 2-3 cups of vegetable stock (depending on how thick you like your soup) and mix in orange juice and vinegar. Taste and adjust seasonings.
- 7. Ladle into bowls and garnish with yogurt and pistachios.