Carrot soup with yogurt and spiced pistachios recipe

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 226 calories / serving
  • Healthy
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Make this sweet, earthy soup with creamy yogurt and crunchy 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. Purée 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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  • Ingredients

  • 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 (1¾pt) vegetable stock
  • 1 tbsp lemon juice
  • 100ml (3½fl oz) plain yogurt
Shop ingredients
  • Energy 945kj 226kcal 11%
  • Fat 12g 16%
  • Saturates 3g 13%
  • Sugars 13g 14%
  • Salt 2.4g 40%

of the reference intake
Carbohydrate 22.7g Protein 4.9g Fibre 5.7g


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