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Curried Carrot Soup with Pistachios

Curried Carrot Soup with Pistachios

Serves 8 | Prep Time 15 minutes | Cook Time 20 minutes


2 Tbsp Eden Extra Virgin Olive Oil

1 clove garlic, minced

4 cups chopped leeks, white and green parts (about 2 large leeks)

8 cup chopped carrots, (about 2 pounds)

10 cups water
or vegetable broth

1 tsp Eden Sea Salt

1 tsp curry powder, or to taste

1/8 tsp ground cinnamon

2 ounces Eden Pistachios, coarsely chopped, for garnish


Heat the oil in a medium soup pot and sauté the garlic and leeks until the leeks are slightly golden. At the carrots, water, and half the sea salt. Cover and simmer about 15 minutes or until the carrots are tender. Remove from the heat and purée, in 2 or 3 batches, in a blender until creamy. Pour into a soup pot and all the remaining sea salt, curry powder and cinnamon. Simmer on medium-low for another 5 to 10 minutes. Ladle into individual serving bowls and garnish each with pistachios.

Nutritional Information

Per serving: 98 calories, 5g fat (39% calories from fat), 2g protein, 14g carbohydrate, 4g fiber, 0mg cholesterol, 285mg sodium