Curried Carrot Soup with Pistachios
Prep Time
Prep: 15 minutes, Cook: 20 minutes
Number of Servings
8
Ingredients
  • 2 Tbsp EDEN Extra Virgin Olive Oil
  • 1 clove garlic, minced
  • 4 cups chopped leeks, white and green parts (about 2 large leeks)
  • 8 cup chopped carrots, (about 2 pounds)
  • 10 cups water
    • or vegetable broth
  • 1 tsp EDEN Sea Salt
  • 1 tsp curry powder, or to taste
  • [q:1/8] tsp ground cinnamon
  • 2 ounces EDEN Pistachios, coarsely chopped, for garnish
Directions
  1. Heat the oil in a medium soup pot and sauté the garlic and leeks until the leeks are slightly golden.
  2. Add the carrots, water, and half the sea salt.
  3. Cover and simmer about 15 minutes or until the carrots are tender.
  4. Remove from the heat and purée, in 2 or 3 batches, in a blender until creamy.
  5. Pour into a soup pot and all the remaining sea salt, curry powder and cinnamon.
  6. Simmer on medium-low for another 5 to 10 minutes.
  7. Ladle into individual serving bowls and garnish each with pistachios.
Nutrition Info
Per serving: 98 calories, 5g fat (39% calories from fat), 2g protein, 14g carbohydrate, 4g fiber, 0mg cholesterol, 285mg sodium