Carrot Pistachio Soup
Serve this hot OR cold, great summer soup.
- 1 lb carrots, washed and diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 C. pistachios
- 2 Tbsp. honey
- 2 tsp. ground cumin
- 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- 1/4 tsp. ground allspice
- 1/4 tsp. turmeric
- salt and pepper to taste
- sliced green onions (optional, for garnish)
- 3 Tbsp. olive oil
In a large soup pot heat about 2 Tbsp. olive oil over medium heat. Add onions and garlic and cook until onions are soft. Add carrots and about another Tbsp. of olive oil. Cook until carrots soften, about 10 minutes.
Add all other ingredients except pistachios, honey, and green onions.
Bring to a boil and lower heat to a simmer. Let simmer until carrots are completely soft.
Meanwhile, in a food processor and pistachios and grind into a powder.
Add soup to food processor with pistachios and pulse until smooth. Add honey and pulse to combine.
Ladle into bowls, top with additional pistachios and green onions if desired.