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Recipe

Spiced Carrot-Pine Nut Soup

Scott Phillips

Servings: 8 to 10

Coriander, mustard seeds, and Madeira add depth of flavor to a fall classic. For the best results, use organic carrots. They tend to be a bit sweeter and more assertive.

Ingredients

  • 10 cups lower-salt chicken or vegetable broth; more as needed
  • 3 lb. carrots, preferably organic, peeled and coarsely chopped (about 7-1/2 cups)
  • 2 dried bay leaves
  • 2 oz. (4 Tbs.) unsalted butter
  • 2/3 cup finely chopped shallots (from about 2 medium)
  • 2 tsp. yellow mustard seeds
  • 1 tsp. coriander seeds
  • 2 Tbs. Madeira
  • 1 Tbs. finely chopped garlic
  • 3/4 cup toasted pine nuts
  • Kosher salt and freshly ground black pepper
  • 1/4 cup plain Greek yogurt
  • 3 Tbs. lemon juice

Nutritional Information

      Calories (kcal) : 220
      Fat Calories (kcal): 130
      Fat (g): 14
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 15
      Sodium (mg): 240
      Carbohydrates (g): 19
      Fiber (g): 4
      Protein (g): 8

Preparation

  • In a 6-quart pot, bring the broth to a boil over high heat. Add the carrots and bay leaves. Reduce the heat and simmer until the carrots are tender, 10 to 15 minutes.
  • Meanwhile, in a 10-inch skillet, heat the butter over medium heat until the foam subsides. Add the shallots and cook, stirring, until golden brown, about 2 minutes. Add the mustard and coriander seeds, and continue to cook until the spices are fragrant, about 1 minute. Add the Madeira and garlic, and cook until the liquid evaporates, about 1 minute more.
  • Add the shallot mixture, 1/2 cup of the pine nuts, 1/2 tsp. salt, and 1/4 tsp. pepper to the pot of carrots. Remove and discard the bay leaves. Using an immersion or regular blender, purée the soup until smooth. Bring to a simmer and season to taste with salt and pepper. Simmer for 5 minutes to meld the flavors. If necessary, add more broth to thin or simmer longer to thicken.
  • In a small bowl, combine the yogurt, lemon juice, and 1/4 tsp. salt. Chop the remaining 1/4 cup pine nuts.
  • Serve the soup drizzled with some of the yogurt and topped with the chopped pine nuts.

Make Ahead Tips

After puréeing and simmering, the soup can be stored up to 5 days ahead.

Reviews

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Reviews

  • treisner | 12/23/2016

    We made this soup as a first course to a winter feast. It turned out beautifully, but I had to tweak the recipe just a bit. I decided to get a little bit of browning on the carrots before adding them to the broth to cook- so I used the skillet that would later be put to use with the shallots and sauteed them in three batches with a dash of olive oil. Once the soup was done I added about a tablespoon of white balsamic vinegar to liven up the flavor a bit and it made all the difference in the world.

  • user-6144263 | 10/08/2016

    really good. I added chopped chives and dukkah to the garnishes

  • cherolina | 01/22/2016

    Great soup and easy to make. My whole family loved it

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