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Carrot soup with yogurt and spiced pistachios recipe

Carrot soup with yogurt and spiced pistachios recipe

3 ratings

Make this sweet, earthy soup with creamy yogurt and crunchy spiced pistachios for a wonderfully warming meal. See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 226 calories / serving
  • Vegetarian


  • 1 tbsp sesame seeds
  • 30g pistachios
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 tbsp olive oil
  • 1 onion
  • 500g carrots, peeled and roughly chopped
  • 1 medium potato
  • 1 litre vegetable stock
  • 1 tbsp lemon juice
  • 100ml natural yogurt

Each serving contains

  • Energy

  • 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


  1. In a small frying pan, on a low heat, toast the sesame seeds and pistachios until golden, about 5 mins. Set aside. In the same pan, toast the spices for 1 min, then grind in a pestle and mortar or spice mill. Reserve 1 heaped tsp and place the rest in a small bowl. Roughly grind the sesame seeds and pistachios and add to the spices in the bowl.
  2. To make the soup, heat the olive oil in a medium saucepan. Add the onion, carrot and potato. Season well and cook for 10 mins. Add the heaped tsp of spices and pour the stock over. Bring to a boil, then simmer for 15 mins. Purée in a food processor or blender. Add the lemon juice and taste for seasoning.
  3. Pour into bowls, then drizzle over the yogurt, and sprinkle on the nut/spice mixture. Serve immediately.

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