Lately I’ve been so wiped out, and my darling husband has been picking up all the slack in the kitchen. He made this lovely soup this week, and oh how I love a good soup.
Roasted Carrot and Pistachio Soup
via buried carrots
6-8 large carrots (about 1 3/4 pounds), peeled and chopped into 1-2 inch pieces
1 large yellow onion, diced
8 cloves garlic, peeled
1/4 cup olive oil
1/2 cup roasted, unsalted pistachios
6 cups vegetable stock (more or less to reach desired consistency)
2 teaspoon dried thyme
Salt and freshly ground pepper to taste
Preheat the oven to 475˚. Toss the carrots, onions and garlic with oil and add salt and pepper to taste. Roast the veggies for 35-45 minutes until browned on the outside.
Place roasted veggies in a large saucepan and add the vegetable stock, pistachios and thyme. Bring to a boil. Reduce heat to low and simmer for about half an hour or until vegetable are tender. Working in batches process the soup in a blender or food processor until smooth. Add additional broth if necessary to reach desired consistency.