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1
Preheat your oven to 400 degrees F, and lay the pistachios on a small baking sheet.
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2
Place them in the oven until lightly browned and toasted smelling, about 5-7 minutes.
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3
Transfer the toasted pistachios to a small sauce pan, and cover by about 1 inch with water.
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4
Bring to a simmer on medium heat and simmer until they soften, about 35 minutes.
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5
Make sure to keep them covered with water, so add any to the pot as necessary while they simmer.
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6
While the pistachios simmer, head the olive oil on medium heat in a large pan.
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7
Add in the carrots, garlic and ginger and cook, stirring frequently, for 2 minutes.
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8
Add in the chopped apples, cauliflower, onion, cumin powder, cinnamon, paprika, allspice, salt and a few good twists of pepper, and stir until the spices and oil evenly coats all the vegetables.
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9
Cook, stirring occasionally, for 5 minutes.
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10
Add the vegetable broth into the pan and stir.
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11
Cover the pan and simmer until the vegetables/apples are tender, about 20 minutes.
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12
Once the pistachios are soft, drain them and then add them into a high-powered blender, along with the water.
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13
Blend on medium speed (or chop on my blender) for 5 minutes, and then onto the highest speed (puree) for 2 minutes until smooth and creamy, scraping down the sides of the blender every few minutes.
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14
You may have a few little chunks of pistachios, but they will get blended up once you add the vegetable mixture.
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15
Transfer all of the softened vegetable mixture, along with the broth, into the blender and blend on high speed until thick, creamy and smooth.
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16
**
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17
Garnish with cilantro and chopped pistachios and DEVOUR.
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NOTES:
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19
*To make the pistachio cream, you will need a high-powered blender.
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20
If you dont have one, this soup still tastes GREAT without the cream.
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Just chop some pistachios and put them on top of the soup, as a garnish, when you serve it.
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22
** I loved how thick and creamy this soup was, but Mr. FFF thought it was maybe just a bit too thick.
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23
Feel free to add more vegetable broth if you want it thinner.
