Chilled Carrot Soup With Pistachio Pesto

Chilled Carrot Soup With Pistachio Pesto This soup was inspired by an incredible carrot spread on one of the Prince Islands off the coast of Istanbul on one of the Prince Islands.  The ingredients are much the same, suitably different portions for a cool summer sipper.  Be sure to use recently purchased whole coriander seed to ensure that the bright citrusy flavor dominates.

Ingredients:

¼ cup (60 mL) unsalted butter

6 cups (1.5 L) coarsely grated carrots

Salt

2 tbsp (30 mL) coriander seed

4 cups (1 L) water

½ cup (125 mL) Greek yogurt

Freshly ground black pepper

⅓ cup (80 mL) shelled, unsalted pistachios

½ cup (125 mL) firmly packed mint leaves

¼ cup (60 mL) firmly packed parsley leaves

⅓ cup (80 mL) extra virgin olive oil

1 small clove garlic, peeled

Directions:

1 Melt butter in a large saucepan over medium heat. Once foaming, add carrot and salt; sauté, stirring often, for 5 minutes or until softened. Add coriander seed and water; bring to a boil and cook for 10 minutes. Turn out into a blender; liquefy. Add yogurt and pulse to combine. Cover and refrigerate until chilled, about 3 hours, or preferably overnight (soup will keep for up to 5 days in refrigerator).

2 When ready to serve, season soup to taste with pepper; add more salt if necessary.

3 Combine pistachios, mint and parsley in a food processor or mini-chop; coarsely chop. Add olive oil and garlic; pulse until finely chopped. Season with salt. Divide soup between 6 soup bowls and garnish each with a swirl of pistachio pesto.

Serves 6