Moroccan Carrot, Cauliflower and Apple Soup with Pistachio Cream

October 12, 2015

This healthy cauliflower soup is blended with spicy Moroccan flavors, carrots, apples and pistachio cream for an easy, vegan and paleo-friendly fall meal!

1/2 Cup Pistachios (67g) + additional for garnish (optional) *
2 Tbsp Pompeian Smooth Extra Virgin Olive Oil
2 Cups Peeled and sliced carrots (about 4 large carrots)
1 Tbsp Garlic, minced
1 tsp Fresh ginger, minced
2 Large Apples, cored and roughly chopped (about 3 cups chopped)
3 Cups Cauliflower, cut into bite-sized florets (about half a large head)
1 Large onion, roughly chopped (about 2 cups chopped)
2 tsps Cumin powder
1 tsp Cinnamon
1/4 tsp Paprika
1/8 tsp Allspice
1 tsp Salt
Pepper
2 Cups Reduced-sodium Vegetable broth
7 Tbsp Water
Cilantro, for garnish

Preheat your oven to 400 degrees and lay the pistachios on a small baking sheet. Place them in the oven until lightly browned and \\\"toasted\\\" smelling, about 5-7 minutes. Transfer the toasted pistachios...
See the full directions on my site

Nutritions

Calories
185

Sodium
1112mg
46% DV

Fat
8g
13% DV

Protein
5g
10% DV

Carbs
25g
8% DV

Fiber
7g
31% DV