Ingredients
- 1/2 cup unsalted, shelled raw natural pistachios
- 2 tablespoons sesame seeds
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon whole black peppercorns
- 1 teaspoon kosher salt plus more
- 2 pounds carrots, peeled, cut into 1-inch pieces
- 2 tablespoons (1/4 stick) unsalted butter, melted
- Freshly ground black pepper
- 1 quart vegetable broth
- Low-fat plain Greek yogurt
Description
Roasted Carrots And A Middle Eastern Twist Sets This Soup Apart.
Bon Appetit Magazine
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