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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