Soups

Moroccan Carrot, Cauliflower and Apple Soup with Pistachio Cream

2

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

4
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