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Carrot Soup with yogurt and spiced pistachios

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.


Why include pistachios to your diet?

  • they contain large quantities of antioxidants
  • vitamin B6, vitamin E, manganese and magnesium
  • rich source of fiber
  • one of the best sources of protein
  • have fewer calories and fat than other nuts contain plant sterols more than any other dry fruit
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