Curried Carrot Soup with Pistachios

Serves: 8 | Prep Time: 15 minutes | Cook Time: 20 minutes
Curried Carrot Soup with Pistachios



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 - 154 calories, 7 g fat (38% calories from fat), 4 g protein, 22 g carbohydrate, 6 g fiber, 0 mg cholesterol, 311 mg sodium

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