I've been on a bit of a soup kick lately and I'm not sure why. Maybe it has to do with the mountains of carrots in my fridge. Maybe it's because soup is a great way to get kids to eat things they wouldn't normally eat. Parsnips, turnips, lentils, nuts... throw it in a pot, blend it up and voila, they have absolutely no idea what they're eating (insert evil cackle here). Either way, I'm sure glad I made this soup for supper last night. If you're not into thick soups like I am, feel free to add more water at the end to thin it out a bit. It's okay, I won't hold it against you.
Roasted Carrot, Maple and Pistachio Soup
2 lbs carrots, chopped into 1-2 inch pieces
2 onions, chopped into 1-2 inch pieces
6 cloves garlic, peeled but left whole
3 tablespoons olive oil
sea salt and freshly ground black pepper
¼ cup raw pistachios
½ cup raw almonds, roughly chopped
5 cups water
3 tablespoons pure maple syrup
½ teaspoon sea salt
freshly ground black pepper
Preheat oven to 475°F. Toss carrots, onions and garlic in the olive oil and season with salt and pepper. Spread on a parchment-lined baking sheet and roast until golden brown but not burnt, around 20-30 minutes. Put the pistachios, almonds and roasted vegetables in a large pot. Add the water. Bring to a boil and simmer for about 30 minutes or until the vegetables are very tender and the nuts have softened a bit. Remove from the heat and puree with a hand-held blender until smooth. Or allow to cool slightly, pour into a food processor or blender, process until smooth and return to the pot. Stir in the maple syrup and sea salt. Adjust seasoning and add a bit more water if the soup is a bit too thick for you.