Carrot and Pistachio Soup

July 14, 2009

Photography, text, and recipe by Raw Chef Omid Jaffari

Carrot and Pistachio Soup is a smooth, creamy and delicious soup that is healthy and filling. It has a delicate natural buttery nutty flavor with nuts and pieces of carrots that you can actually taste. Enjoy this soup as a snack or a light meal in itself.

Good things about the ingredients

Carrots have a mildly sweet taste and a crunchy texture and are very rich in vitamin A, carotenoids and vitamin K.

Macadamia and Pistachio nuts are nutrient dense foods that are high in protein, fats and dietary fiber.

Olive oil is a good source of unsaturated fatty acids and is available in both high-oleic (high in monounsaturated fats) and high-linoleic (high in polyunsaturated fats) varieties.

Green cardamoms, fresh coriander, chervil and shallots add flavor and a nice aroma to the dish, but they also have beneficial medicinal properties.

Carrot and Pistachio Soup

I purchase organic green cardamom pods online at Mountain Rose Herbs, but you can also find them at Whole Foods markets, health food stores, and ethnic markets.

4 carrots, diced
1/2 shallot, finely cut
1 cup macadamia nuts, soaked in 2 cups pure water
2 cups water
1 Tbsp fresh coriander, chopped
2 green cardamoms pods, seeds removed and ground
1 Tbsp olive oil
1/2 cup pistachios, soaked and dried

For the Garnish

Fresh chervil or coriander
A pinch of crushed pistachios

Method for making the soup

Blend the soaked macadamia nuts, adding water half a cup at a time (use the water used for soaking + 2 cups water) until smooth, well blended, and a milk-like consistency is obtained. It should yield 4 cups macadamia milk.

Add the other ingredients, except the pistachios, and leave it in the macadamia milk (which is in the blender) for 5 minutes. Then blend them all together until semi smooth. Leave the soup in the fridge for 5 minutes to mature and develop flavors, then for another 1-2 minutes at room temperature to take off the chill.

To Serve

Place your Carrot & Pistachio Soup into soup bowls and divide the pistachios between the two bowls, give it a gentle stir, and smooth the top part of the soup with the back of your spoon.

Garnish with a pinch of crushed pistachios and a few leaves of fresh chervil or coriander.

Serves 4

***

Other Recipes by Omid

Stricky Date Lovers with Upside Down Sugar Cane Whipped Cream

Articles by Omid

Enzymes and Longevity

Effects of Cooking on Vitamins and Minerals

For more recipes by Omid,visit his blog Shiitake and co-founded website Tried Tasted and Served

Reading: Carrot and Pistachio SoupTweet This: Send Page to Twitter

-->

Comments

7 Comments so far

Jamie Walker on July 14, 2009 Tuesday, 4:11 pm
You could also substitute out the olive oil with coconut or hemp oil - this soup looks delicious. :)

Jamie - thanks for stopping by. :-) Great idea! Keep in mind using a different oil, such as coconut oil, will add a different flavor component. Flax seed oil is another good alternative.
Lauren on July 15, 2009 Wednesday, 5:24 am
This sounds divine!!!! Thanks for sharing!
Nicole( The Fitness Freak) on July 15, 2009 Wednesday, 7:11 am
Ooooh, yum! I will have to try this one for sure. Mountain Rose Herbs is a great company!

Nicole - I hope you do try it and let me know how it turns out for you. Aw, Mountain Rose Herbs is a wonderful company and I am proud and grateful to have them as my sponsors.
earthmother on July 15, 2009 Wednesday, 11:58 am
Chef Omid! You’re everywhere!

Know what I love? (Besides your food and your websites) The way you always list the health benefits of ingredients with all your recipes.

Hi earthmother - Do you plan on making this soup recipe? If so, I’d love to know how you like it. :-)
andra on July 16, 2009 Thursday, 4:46 pm
This looks very yummy! Thank you for posting this. andra :)
Omid on July 18, 2009 Saturday, 12:32 am
Thank you Earthmother… yes, Health Benefits and Case Studies plus Nutritional Information is most important part of knowing… knowing what goes into your body :-)

Many blessings…

Omid
One Raw Food Coach's Gratitude Circle for the Week | Raw Foods Witch on July 24, 2009 Friday, 4:06 pm
[…] from Raw Epicurean shares a recipe for Carrot and Pistachio soup contributed by Omid. The photography alone is […]

Get The Raw Epicurean Report free monthly food news in your inbox

For Email Marketing you can trust

Receive the latest raw vegan recipes and related posts via email alerts | RSS subscription

Let's connect via Twitter

Join our fabulous community

Herb of the Month

Rose is the featured herb for February. We'll highlight its benefits, showcase it in raw vegan recipes, and at the end of the month a reader's name will be drawn from the comments, and our sponsor