Roasted Carrot and Pistachio Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
 
Hearty, soulful soup with just a pop of pistachio. This is Christine's take on the soup, but if you want to try the original version, you can always substitute pine nuts for pistachios. Feeling fancy? For added flavor, if you make homemade chicken stock and save the fat, you can use the fat in place of (or in conjunction with) the olive oil used to roast the vegetables.
Ingredients
  • 6-8 large 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
  • ½ cup olive oil
  • ½ cup roasted, unsalted pistachios
  • 2 quarts low sodium chicken (or vegetable) stock
  • 2 tbsp fresh marjoram (may substitute 2 tsp dried)
  • 2 tbsp fresh thyme (may substitute 2 tsp dried)
  • salt and pepper to taste
Instructions
  1. Toss carrots, onions and garlic in the olive oil and spread on baking sheet. Roast at 475°F for 20-30 minutes until golden brown, but not burnt.
  2. Add the pistachios and roasted vegetables to a large 6-8 quart pot. Add 1 ½ quarts of the stock and then thin out with the remaining ½ quart later, if needed. If using dried herbs in place of fresh, add those now. Let simmer for about half an hour, 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.
  3. 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.
  4. Season with salt and pepper to taste.
Recipe by dramatic pancake at https://www.dramaticpancake.com/christine-roasted-carrot-and-pistachio-soup/