Ingredients
- 1/2 cup pistachios plus additional for garnish (optional)
- 2 tablespoons extra-virgin olive oil
- 2 cups carrots peeled and sliced (about 4 large carrots)
- 1 tablespoon garlic minced
- 1 teaspoon fresh ginger minced
- 2 cups large apples cored and roughly chopped (about 3 apples)
- 3 cups cauliflower cut into bite-sized florets (about half a large head)
- 1 cup large onion roughly chopped
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1/4 teaspoon paprika
- 1/8 teaspoon allspice
- 1 teaspoon salt
- Pepper
- 7 tablespoons water
- 2 cups reduced-sodium vegetable broth
- Cilantro for garnish
Instructions
- Preheat your oven to 400°F and spread the pistachios on a small baking sheet. Bake them in the oven until lightly browned, about 5-7 minutes.
- Transfer the toasted pistachios to a small saucepan, and cover with 1 inch of water. Bring to a simmer over medium heat, and simmer until they soften, about 35 minutes. Make sure to keep them covered with water, so add more water to the pot as necessary.
- While the pistachios simmer, heat the olive oil in a large pan over medium heat. Add the carrots, garlic, and ginger, and cook for 2 minutes, stirring frequently.
- Add the chopped apples, cauliflower, onion, cumin, cinnamon, paprika, allspice, salt, and a few good twists of pepper, and stir until the spices and oil evenly coat all the vegetables. Cook for 5 minutes, stirring occasionally.
- Add the vegetable broth into the pan and stir. Cover the pan, and simmer until the vegetables and apples are tender, about 20 minutes.
- Once the pistachios are soft, drain them, and add them into a high-powered blender, along with the 7 tablespoons of fresh water. Blend on medium speed for 5 minutes and then on the highest speed for 2 minutes until smooth and creamy. Scrape down the sides of the blender every few minutes. You may have a few little chunks of pistachios, but they will get blended up once you add the vegetable mixture.
- Transfer the softened vegetable-apple mixture, along with the vegetable broth, into the blender and blend on high speed until thick, creamy, and smooth.
- Serve the soup garnished with cilantro and chopped pistachios.
