Roasted Carrot and Pistachio Soup

Ingredients:

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

Method:

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