Cream Of Carrot Soup With Pistachios -

Cream Of Carrot Soup With Pistachios

Ingredients

5 medium carrots
1 parsley root or small kohlrabi
1 tbsp (15 ml) butter, divided
1½ cups (375 ml) hot water
2 green (spring) onions
Salt and freshly ground pepper
Pinch ground coriander seeds
Pinch freshly grated nutmeg
Pinch ground ginger
Pinch cayenne
4 tbsp (60 ml) cream
1 tbsp (15 ml) chopped pistachios

Details

Serves: 2

Method

Peel and dice the carrots and parsley root. Heat ½ the butter in a medium saucepan, stir in car­rots and parsley root, and cook on medium heat for 1 minute. Add water and cook for 15 minutes.

Finely slice the white and light green parts of the onions. Heat remaining butter in a skillet (frying pan), add onions and cook on low heat until trans­lucent. Set aside.

Purée the car­rot and parsley root mixture. Season with salt, pepper, ground corian­der, nutmeg, ginger and cayenne. Stir in the onions and cook on low heat for 5 minutes. Using a fork, whisk the cream until frothy and fold into the soup. Garnish with pistachios and serve.

Per serving:- approx. 148 calories 3 g protein, 10 g fat, 10 g carbohydrates

Related food category:

• Soup