Monday, October 31, 2011

Roasted Carrot, Pistachio, and Poppy Seed Soup

This weekend I went home to meet a combination of Halloween and Christmas... 10 inches of snow in October.  This melange of seasons inspired me to incorporate fall flavors into a hearty, warm soup that would be just as relevant in January.  This soup is beautiful: a vivid orange contrasted by a snow white drizzle of cream and dotted with black poppy seed speckles.  Best of all it is low calorie, low carb, and delicious.  Your whole house will smell of roasting nuts and vegetables... a scent that can't be bought or plugged in.  Enjoy on a cold night ( I'm sure there will be enough of them to come!)

Roasted Carrot, Pistachio, and Poppy Seed Soup
Yields 4 servings
Cost: $$$$$
  • 2 bags baby carrots
  • 2 yellow onions, cut in fourths and separated
  • 1 cup pistachios, toasted
  • 6 cloves garlic
  • 2 quarts chicken stock
  • 1/2 cup olive oil
  • 4 tablespoons poppy seeds
  • 2 large pieces of old country bread
  • Drizzle heavy cream (optional)

  1. Preheat oven to 450
  2. Roast baby carrots, onions, and cloves of garlic in 1/4 cup of oil in the oven for 30-45 minutes, until caramelized and slightly blackened
  3. Heat chicken stock in a large soup pot and add nuts, 2 tbs poppy seeds, and vegetables; let simmer on the lowest heat for 1-3 hours, to develop flavor
  4. Blend soup with an immersion blender or in batches in a regular blender, return to low heat to serve
  5. Top with poppy seed croutons and a drizzle of cream, if desired
  6. Poppy Seed Croutons: Tear bread up into cubes, cover with remaining olive oil and poppy seeds, toast in the oven at 400 for about 15 minutes until browned and crispy