Silky Carrot, Fennel and Dried Apricot Soup with Saffron Yogurt and Pistachios
An original velvety soup that blends the sweetness of roasted carrots, the anise aroma of fennel, and the fruity nuance of dried apricots. It is finished with saffron-infused yogurt, toasted pistachios, and a touch of lemon for an elegant and comforting bowl.
Ingredients
- 600 g carrots (peladas and cut sliced gruesas)
- 300 g fennel bulb (without stalks duros, thinly sliced)
- 150 g yellow onion (chopped)
- 3 cloves garlic (chopped)
- 80 g dried apricots (chopped)
- 30 ml olive oil (divided)
- 2 g ground cumin
- 2 g ground coriander
- 0.25 g saffron (unas hebras, divided)
- 900 ml vegetable broth (hot)
- 120 g plain Greek yogurt
- 40 g pistachios (tostados and chopped gruesos)
- 1 unit lemon (1 tbsp de jugo)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 15 ml hot water (for infusionar the azafrán)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Place the carrots and fennel on a baking tray, add 1 tablespoon of olive oil, half of the salt, and a pinch of black pepper. Toss well and roast for 25 minutes, stirring halfway through, until the vegetables are tender and lightly browned at the edges.
- 2
2. While the vegetables roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and cook for 6 minutes until softened. Stir in the garlic, ground cumin, and ground coriander, and cook for 1 more minute so the spices release their aroma.
- 3
3. Add the dried apricots to the pot along with the hot vegetable broth. Add half of the saffron and bring to a gentle simmer for 5 minutes so the fruit softens.
- 4
4. When the carrots and fennel are roasted, transfer them to the pot. Cook everything together over medium-low heat for 5 minutes to blend the flavors.
- 5
5. Remove from the heat and blend the soup until completely silky. Add the lemon juice, half of the lemon zest, the remaining salt, and more black pepper to taste. If the soup is too thick, loosen it with a little more broth or hot water.
- 6
6. In a small bowl, mix the Greek yogurt with the hot water and the remaining saffron. Let it sit for 3 minutes so it develops color and fragrance.
- 7
7. Ladle the hot soup into 4 bowls. Finish with spoonfuls of saffron yogurt, the chopped toasted pistachios, and the remaining lemon zest. Serve immediately.
Chef tips
For an extra-smooth texture, pass the blended soup through a fine sieve before serving. Toast the pistachios in a dry skillet for 2 to 3 minutes over medium heat to intensify their flavor.
Substitutions
You can substitute the Greek yogurt with thick plain yogurt. If you do not have pistachios, use toasted almonds. The dried apricots can be replaced with dried peach slices in the same amount.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
