While a soup made predominately of carrots may seem bland, the flavor is truly complex thanks to the blend of seasonings and a tasty topping combination.

PineNutCarrotSoup1

In a large stock pot combine broth, carrots, bay leaf and bring to a boil. Reduce and simmer for 15 minutes or until carrots are tender. Meanwhile, sauté onions and garlic in a skillet with the butter until tender. Add mustard and coriander seeds stirring for another minute, then pour in sherry and cook until it evaporates. Scrape mixture into the stock pot.

Remove bay leaf, add pine nuts then puree mixture using an immersion blender or food processor until smooth. Bring soup back to a simmer, seasoning to taste with salt and pepper. To serve, mix together the topping ingredients, ladle soup in bowls then drizzle in some of the topping mixture into each.

 

PineNutCarrotSoup1

Carrot & Toasted Pine Nut Soup

Marla Hingley
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 6

Ingredients
  

  • 5 cups chicken or veggie broth
  • 1 ½ lbs carrots peel & chopped
  • 1 bay leaf
  • 2 Tbsp butter or margarine
  • ½ onion finely chopped
  • 2 cloves garlic mined
  • 1 tsp mustard seeds
  • ½ tsp coriander seeds
  • 2 Tbsp sherry or sherry vinegar
  • 1/2 cup pine nuts toasted (reserve 2 Tbsp for garnish)

Topping

  • 2 Tbsp plain yogurt
  • 1 ½ Tbsp lemon juice
  • 1/4 - 1 tsp lemon zest to taste
  • ¼ tsp salt

Instructions
 

  • Toast pine nuts in a small dry skillet over medium heat, shaking pan often once they start to become fragrant. Once they are golden in color, remove from pan and set aside.
  • In a large stock pot combine broth, carrots, bay leaf and bring to a boil. Cover, reduce and simmer for 15 minutes or until carrots are tender.
  • Meanwhile, sauté onions and garlic in a skillet with the butter until tender. Add mustard and coriander seeds stirring for another minute, then pour in sherry and cook until it evaporates. Scrape mixture into the stock pot.
  • Remove bay leaf, add 1/3 cup pine nuts then puree mixture using an immersion blender or food processor until smooth. Bring soup back to a simmer, seasoning to taste with salt and pepper.
  • Mix together the topping ingredients, set aside.
  • To serve, ladle soup in bowls then drizzle in some of the topping mixture and reserved nuts into each.

Notes

-Omit yogurt for dairy free
Tried this recipe?Let us know how it was!

 

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