Carrot & Toasted Pine Nut Soup
Author: Marla Hingley
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
  • 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)
  • ½ cup pine nuts, toasted (reserve 2 Tbsp for garnish)
  • 2 Tbsp plain yogurt
  • 1 ½ Tbsp lemon juice
  • ¼ - 1 tsp lemon zest, to taste
  • ¼ tsp salt
  1. 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.
  2. 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.
  3. 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.
  4. Remove bay leaf, add ⅓ 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.
  5. Mix together the topping ingredients, set aside.
  6. To serve, ladle soup in bowls then drizzle in some of the topping mixture and reserved nuts into each.
-Omit yogurt for dairy free
Recipe by Gluten Free Club at