Roasted Carrot, Maple and Pistachio Soup


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

Serves 6

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.