Carrot soup with yogurt and spiced pistachios recipe
Make this sweet, earthy soup with creamy yogurt and crunchy spiced pistachios for a wonderfully warming meal.
See method- Serves 4
- 5 mins to prepare and 30 mins to cook
- 226 calories / serving
Ingredients
- 1 tbsp sesame seeds
- 30g pistachios
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 tbsp olive oil
- 1 onion
- 500g carrots, peeled and roughly chopped
- 1 medium potato
- 1 litre vegetable stock
- 1 tbsp lemon juice
- 100ml natural yogurt
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Shop ingredientsEach serving contains
- Energy
- 945kJ 226.0kcal
- Fat
- 12g
- Saturates
- 3g
- Salt
- 2.4g
- Sugars
- 13g
of the Reference intake
Carbohydrate 22.7gProtein 4.9gFibre 5.7g
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Method
- In a small frying pan, on a low heat, toast the sesame seeds and pistachios until golden, about 5 mins. Set aside. In the same pan, toast the spices for 1 min, then grind in a pestle and mortar or spice mill. Reserve 1 heaped tsp and place the rest in a small bowl. Roughly grind the sesame seeds and pistachios and add to the spices in the bowl.
- To make the soup, heat the olive oil in a medium saucepan. Add the onion, carrot and potato. Season well and cook for 10 mins. Add the heaped tsp of spices and pour the stock over. Bring to a boil, then simmer for 15 mins. Purée in a food processor or blender. Add the lemon juice and taste for seasoning.
- Pour into bowls, then drizzle over the yogurt, and sprinkle on the nut/spice mixture. Serve immediately.
- See more Soup recipes
