👥8 people
⏲️20m
🕐30m
🍽️startermain meal
This roasted carrot soup is delicious and full of flavor.
Ingredients
- 2⁄3 cups unsalted, shelled raw natural pistachios
- 1⁄6 cup sesame seeds
- 2 2⁄3 teaspoons coriander seeds
- 2 2⁄3 teaspoons cumin seeds
- 2⁄3 teaspoon fennel seeds
- 1⁄3 teaspoon whole black peppercorns
- 1 1⁄3 teaspoons kosher salt
- 2 2⁄3 lbs. carrots, peeled, cut into 1-inch pieces
- 1⁄3 stick unsalted butter, melted
- freshly ground black pepper to taste
- 1 1⁄3 quart vegetable broth
- low-fat plain greek yogurt
Method
- For Seasoning; Toast pistachios in a dry skillet over medium-low heat, stirring occasionally, until golden brown, about 6 minutes. Transfer to a small plate, let cool. Add sesame seeds, coriander seeds, cumin seeds, fennel seeds, and peppercorns to same skillet. Toast, stirring often, until fragrant, 1-2 minutes. Place spices on the plate with nuts, let cool. Transfer nut, spice mixture and 1 teaspoon salt to a food processor or a mortar and pestle, coarsely grind. Can be done up to a week in advance. Store airtight at room temperature.
- Preheat EGG to 425°. Place the carrots on a rimmed baking sheet. Drizzle with melted butter, season to taste with salt and pepper, and toss to coat. Roast until the carrots are tender and just beginning to brown, about 25 minutes. Let the carrots cool slightly. Transfer the carrot mixture to a blender. Add the vegetable broth. Blend mixture until soup is very smooth, 1-2 minutes. Pour the soup into a medium saucepan and bring to a gentle simmer over medium heat, stirring occasionally. Add water by 1/4-cupfuls to soup for a thinner consistency, if desired. Season soup to taste with salt and pepper. Divide hot soup among bowls. Spoon a dollop of yogurt into center of each. Sprinkle with spice mixture.
