Roasted Carrot and Pistachio Soup

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.

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