Creamy Carrot Soup

This creamy and nutty carrot soup is packed with flavor and warmth. Roasted pine nuts add a delicious depth, making it perfect for a cozy meal.

Ingredients (Serves 4-6)

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 lb (450g) carrots, peeled and chopped
• 4 cups vegetable broth
• ½ cup pine nuts, toasted
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp smoked paprika (optional)
• Salt & black pepper to taste
• ½ cup heavy cream or coconut milk (for a dairy-free option)
• 1 tbsp lemon juice
• Fresh parsley or chives, for garnish

Instructions

1. Toast the Pine Nuts:

   • Heat a dry skillet over medium heat.
   • Add pine nuts and toast for 2-3 minutes, stirring constantly, until golden and fragrant.
   • Remove from heat and set aside.

2. Sauté the Aromatics:

   • Heat olive oil in a large pot over medium heat.
   • Add onion and sauté until soft (about 5 minutes).
   • Stir in garlic, cumin, coriander, and smoked paprika, cooking for another minute.

3. Cook the Carrots:

   • Add chopped carrots and stir well.
   • Pour in the vegetable broth and bring to a boil.
   • Reduce heat, cover, and simmer for 20-25 minutes, or until carrots are soft.

4. Blend the Soup:

   • Add half of the toasted pine nuts to the pot.
   • Use an immersion blender (or transfer to a blender in batches) to blend until smooth.
   • Stir in cream (or coconut milk) and lemon juice.
   • Season with salt and black pepper to taste.

5. Serve & Garnish:

   • Ladle soup into bowls.
   • Sprinkle with remaining toasted pine nuts and fresh herbs.
   • Drizzle with a little extra cream if desired.