Carrot soup with yogurt and spiced pistachios recipe

5 mins to prepare and 30 mins to cook


  • 1 tbsp sesame seeds

  • 5g (1 tbsp) pistachios

  • 1 tsp fennel seeds

  • 1 tsp cumin seeds

  • 1 tsp coriander seeds

  • 30ml (2 tbsp) olive oil

  • 1 onion

  • 500g (1lb) carrots

  • 1 medium potato

  • 1 litre (1?pt) vegetable stock

  • 1 tbsp lemon juice

  • 100ml (3?fl oz) plain yogurt

  • Make this sweet, earthy soup with creamy yogurt andcrunchy spiced pistachios for a wonderfully warming meal.

    In a small frying pan, on a low heat, toast the sesame seeds and pistachios until golden, about 5 minutes. Set aside. In the same pan, toast the spices for 1 minute, then grind in a pestle and mortar or spice mill. Reserve 1 heaped teaspoon 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 minutes. Add the heaped teaspoon of spices and pour the stock over. Bring to a boil, then simmer for 15 minutes. Pure 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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