Roasted Carrot Soup with Candied Pistachios
Healthy living is one thing, but healthy eating that tastes this good is a whole different game! I love soups. All year long. And, if I can get a healthy soup without sacrificing flavor, I’m a happy camper. This wonderful recipe from Bite Me More shows just how good “healthy” can be. You roast the carrots and parsnips with a tiny bit of honey and olive oil. This brings out a sweet richness that adds a lovely depth to the soup. The veggies are then simmered in broth and puréed to make a velvety, rich soup. There is no cream to thicken it, but you would think there was! And, if you want to go vegan, just eliminate the butter. It won’t hurt the taste of this.
Top the soup with totally delicious candied Pistachios and you have a little taste and texture explosion going off in your mouth! What could be better than that??!!
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Roasted Carrot Soup with Candied Pistachios
Makes: 6-8 servings
Prep Time: 10 minutes
Cook Time: 1 hour & 30 minutes
Total Time: 1 hour & 40 minutes
Ingredients
Candied Pistachios:
- 3 tbsp corn syrup
- 1 tbsp sugar
- 1/4 tsp Kosher salt
- 1 & 1/4 cups shelled pistachio nuts
Roasted Carrot Soup:
- 2 pounds carrots, peeled and cut into 1½-inch cubes
- 2 large parsnips, peeled and cut into 1½-inch cubes
- 2 tbsp olive oil
- 2 tbsp honey
- 1/2 tsp Kosher salt
- 1 tbsp butter
- 3/4 cup chopped red onion
- 8 cups chicken broth
- 1/4 tsp Kosher salt
Instructions
For the pistachios, preheat oven to 325°F. Line a baking sheet with parchment paper. In a small bowl, combine corn syrup, sugar, salt and nuts. Spread on prepared baking sheet and bake 15 minutes, stirring every 5 minutes. Remove from oven, cool completely and chop into coarse pieces. These can be made up to 2 days ahead and stored in an airtight container.
For the soup, preheat oven to 400°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
In a large bowl, toss carrots, parsnips, olive oil, honey and 1/2 tsp salt. Pour onto prepared baking sheet in a single layer. Bake 35-40 minutes, stirring once halfway through. Remove from oven when carrots and parsnips are tender and lightly browned. Set aside.
In a large soup pot, melt butter over medium heat. Add onion and cook until tender but not browned, about 3-4 minutes. Add the roasted carrots, parsnips and chicken broth. Bring to a boil, reduce heat to low, cover and cook until carrots and parsnips are extremely tender, about 40 minutes. Remove from heat and allow to cool slightly.
Using a hand held or countertop blender, puree soup until smooth. Season with 1/4 tsp salt and garnish each serving with 1 tbsp chopped candied pistachios.
Recipe from Bite Me More
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