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Roasted Carrot Soup Topped with Candied Pistachios

Bite Me
by Julie Albert and Lisa Gnat

Beep, beep, beep. Our carotene-enhanced bionic eyesight is at labor. We spy nutrient-rich, sweet roasted carrot and golden parsnip soup sprinkled with crunchy candied pistachios. Diners are taking spoons. Inserting them into beta-carotene bowls. They are smiling.
Serves 6-8


Candied Pistachios
• 3 tbsp corn syrup
• 1 tbsp sugar
• 1/4 tsp kosher salt
• 1¼ cups shelled pistachio nuts

Carrot Soup
• 2 Ibs carrots, peeled and cut into 1½-inch cubes
• 2 large parsnips, peeled and cut into 1½-inch cubes
• 2 tbsp olive oil
• 2 tbsp honey
• 1/2 tsp kosher salt
• 1 tbsp butter
• 3/4 cup chopped red onion
• 8 cups chicken broth
• 1/4 tsp kosher salt


1) For the pistachios, preheat oven to 325°F. Line a baking sheet with parchment paper. In a small bowl, combine corn syrup, sugar, salt and nuts. Spread nuts on prepared baking sheet and bake 15 minutes, stirring every 5 minutes. Remove from oven, cool completely and chop into coarse pieces. These can be made up to 2 days ahead and stored in an airtight container.

2) For the soup, preheat oven to 400°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

3) In a large bowl, toss carrots, parsnips, olive oil, honey and 1/2 tsp salt. Pour onto prepared baking sheet in a single layer. Bake 35-40 minutes, stirring once halfway through. Remove from oven when carrots and parsnips are tender and lightly browned. Set aside.

4) In a large soup pot, melt butter over medium heat. Add onion and cook until tender but not browned, about 3-4 minutes. Add the roasted carrots, parsnips and chicken broth. Bring to a boil, reduce heat to low, cover and cook until carrots and parsnips are extremely tender, about 40 minutes. Remove from heat and allow to cool slightly.

5) Using a hand held or countertop blender, puree the soup until smooth. Season with 1/4 tsp salt and garnish each serving with a tablespoon of chopped candied pistachios.

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