Carrot Soup

Mina Stone

< >
  • Ingredients

    • serves 6

      • 2 yellow onions, diced
      • 2 garlic cloves, coarsely chopped
      • 8-10 larger carrots, scrubbed and chopped into 2” rounds
      • 2 strips of orange rind
      • 2 sprigs of fresh thyme, chopped
      • 1 bay leaf
      • extra virgin olive oil
      • salt and freshly ground pepper
      • chopped pistachios for garnish
      • chopped fresh flat-leaf parsley for garnish
  • The Prep

      • Drizzle some olive oil in a pot and add the onions and garlic with a generous pinch of salt. Saute over medium heat until the onion mixture softens.
      • Add the carrots, orange rind, thyme and bay leaf. Then, add enough water to just barely cover the carrots. Simmer the soup over medium-low until the carrots are very tender, about 30 minutes. Remove the bay leaf.
      • Using an immersion blender, blend the soup with about 1/4 cup olive oil until it is velvety and smooth. Taste for seasoning and add salt and pepper as necessary.
      • To serve: spoon the soup into a bowl and top with a spoonful of the pistachio pesto. Sprinkle with chopped pistachios and parsley and finish with a drizzle of olive oil.