Karen's Healthful Carrot and Pine Nut Soup

5 from 1 vote

A satisfying and nutritious soup with creamy pine nuts blended in ~ warming and inviting.

Prep Time20

Cook Time25

Total Time45

Course: Soup, Special Soups

Cuisine: American

Keyword: Carrot & Pine Nut Soup, Healthful Carrot & Pine Nut Soup, Pine Nut Crema

Servings: large servings

6 cups chicken broth or vegetable broth, preferably home made
5 cups organic carrots (6 large carrots) peeled and sliced 1" chunks (or 10 med. sized)
1 cup sweet potato peeled and chunked, 1/2" chunks
1 1/2 tablespoons garlic peeled and chopped
1/2 teaspoon sea salt amount depends how salty you broth is!
1 1/2 cups organic heriloom multi colored carrots small-medium sized, peeled and sliced 1/4"
2 tablespoons parsley cleaned , dried & chopped

Heat the chicken broth in a large, heavy pot. Bring to a boil, add next three ingredients - carrots, sweet potato, garlic and sea salt. Reduce to a simmer and cover. Cook for 15 minutes until softened and crisp-tender.

In the meantime, preheat the oven to 325 degrees. Place the pine nuts in a small baking dish, add the coconut oil, smokey seasoning and a pinch of sea salt and sugar. After 5 minutes, stir the nuts to coat and continue baking until just a hint golden - not too long - they can burn quickly!

Steam the remaining colored carrots until crisp tender, about 5 minutes. (The purple carrots tend to bleed if cooked in the soup base.)

Remove 1 1/2 tablespoons of the pine nuts and set aside. Add the remaining to the warm soup. Let stand 5 minutes.
Purée all in a blender, from low to the highest speed for one minute until very smooth. Add back to the pot with the steamed Heirloom Carrots (saving a few for garnish) and stir well and warm through.

Ladle the soup in to bowls.
Top with a dollop of Pine Nut Crema and swirl.
Add portion of Pine Nuts, a few reserved Heirloom Carrots and fresh parsley.

*Smoky Seasonings Recipe: Karen’s Smoky Chili Seasoning & Rub
Can also use: smoked paprika with a touch of cayenne pepper

Makes about 9 cups of soup.

Make the Pine Nut Crema: A wonderful swirled garnish!

- Soak 1/2 cup raw pine nuts in plenty of cool water to cover by one inch to soak. Cover and let stand for 6 hours or overnight. Drain and rinse.
- To the carafe of a blender: Add drained soaked pine nuts with 2 T. coconut milk and 2 T. cup filtered water. Add flavorings: 1/4 teaspoon apple cider vinegar, 1/2 teaspoon pure maple syrup, a pinch of sea salt and a big pinch of cinnamon
- Blend all on low to high speed until very creamy and smooth, about 30 seconds. (No need to clean the carafe if making the soup next!)
- Remove to a clean glass bowl or container. Refrigerate if not using within an hour. Will stay fresh for about 10 days. Make about 5 tablespoons (easily doubled.) This recipe may not be reproduced without the consent of its author, Karen Sheer.