Carrot Soup with yogurt and spiced pistachios

• 1 tbsp sesame seeds
• 5g (1 tbsp) pistachios
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 30ml (2 tbsp) olive oil
• 1 onion
• 500g (1lb) carrots
• 1 medium potato
• 1 litre (1¾pt) vegetable stock
• 1 tbsp lemon juice
• 100ml (3½fl oz) plain yogurt

In a small frying pan, on a low heat, toast the sesame seeds and pistachios until golden, about 5 minutes. Set aside. In the same pan, toast the spices for 1 minute, then grind in a pestle and mortar or spice mill. Reserve 1 heaped teaspoon and place the rest in a small bowl. Roughly grind the sesame seeds and pistachios and add to the spices in the bowl. To make the soup, heat the olive oil in a medium saucepan. Add the onion, carrot and potato. Season well and cook for 10 minutes. Add the heaped teaspoon of spices and pour the stock over. Bring to a boil, then simmer for 15 minutes. Purée in a food processor or blender. Add the lemon juice and taste for seasoning. Pour into bowls, then drizzle over the yogurt, and sprinkle on the nut/spice mixture.

Source: realfood.tesco.com