Tuesday, May 15, 2012

Roasted Carrot and Pistachio Soup


6-8 large carrots (about 1¾ pounds), peeled and chopped into 1-2 inch pieces

1 large yellow onion, cut into 1 inch pieces

8 cloves garlic, peeled
1/4 cup olive oil
½ cup roasted, unsalted pistachios
6 cups vegetable stock (more or less to reach desired consistency)
2 tsp dried thyme
salt and pepper to taste

Preheat the oven to 475˚. Toss the carrots, onions and garlic with oil and add salt and pepper to taste. Roast the veggies for 35-45 minutes until browned on the outside.

Place roasted veggies in a large saucepan and add the vegetable stock, pistachios and thyme. Bring to a boil. Reduce heat to low and simmer for about half an hour or until vegetable are tender. Working in batches process the soup in a blender or food processor until smooth. Add additional broth if necessary to reach desired consistency.

Recipe Courtesy: Buried Carrots

Linking it to : Cooking with SJ announcement and simplyvegetarian777 announcement for the Soups with SS event


  1. What an awesome soup, Chitra!
    Amazing work.

    Again, your link up to simplyvegetarian777 is not working , so please fix it!
    Sonal @simplyvegetarian777

  2. Thanks for fixing it :).

  3. Pistachios... Yummm! I'm gonna give this a try :) Lovely soup, Chitra!!! Thanks for bringing it to our event :) Looking forward to have more entries from your end...

  4. Lovely recipe...I can imagine the taste! Looks tempting!