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Carrot soup with yogurt and spiced pistachios recipe
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3 ratings
Make this sweet, earthy soup with creamy yogurt and crunchy spiced pistachios for a wonderfully warming meal. See method
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
Each serving contains
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Energy
945kj
226kcal
11%
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Fat
12g
16%
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Saturates
3g
13%
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Sugars
13g
14%
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Salt
2.4g
40%
of the reference intake
Carbohydrate 22.7g
Protein 4.9g
Fibre 5.7g
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.
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