Carrot & Toasted Pine Nut Soup
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
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