Spiced Carrot-Pine Nut Soup

By stancec44

For the best results, use organic carrots. Can be made up to 5 days in advance of meal.

Ingredients

• 10 c. lower salt chick or vegetable broth; more as needed
• 3 lbs. organic carrots, peeled and coarsely chopped (about 7 1/2 c.)
• 2 dried bay leaves
• 2 oz. (4 Tb.) unsalted butter
• 2/3 c. 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 c. toasted pine nuts
• Kosher salt & fresh ground pepper
• 1/4 c. plain Greek yogurt
• 3 Tbs. lemon juice

Details

Servings 8

Preparation

Step 1

In a 6-qt. 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, 10-15 minutes.

Meanwhile, in a 10" skillet, heat the butter over med 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 c. 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 a blender, puree the soup (in batches) until smooth. Bring to a simmer and season to taste with salt and pepper. Simmer for 5 more minutes to meld the flavors. If necessary, add more broth.

THE SOUP CAN BE MADE UP TO 5 DAYS AHEAD TO THIS POINT.

In a small bowl, combine the yogurt, lemon juice and 1/4 tsp. salt. Hope the remaining 1/4 c. pine nuts.

Serve the soup drizzled with some of the yogurt and topped with the chopped pine nuts.