Creamy Carrot Ginger Soup with California Pistachios


Suggested Wine Pairing: Hungarian Dry Tokaji or Fumé Blanc 


6-8 servings


Pistachio Cream

1 cup / 125 g California pistachios, roasted and lightly salted

2 tbsp / 30 g cooking oil

3/4 – 1 cup / 180 – 240 ml water



3 tbsp / 40 g butter 

1-1/2 lb / 680 g carrots, peeled and thinly sliced  

1 medium onion, finely chopped (about 1-1/2 cups / about 160 g)

2 tbsp / 20 g chopped green onions, green parts only

1/4 tsp / 0.5 g Chinese five-spice powder

1/2 tsp / 1 g salt 

2 cups / 480 ml chicken stock

1 cup / 240 ml water

1 tbsp / 5 g grated ginger

1 tbsp / 5 g lemon or orange zest

½ cup / 50 g crushed California pistachios


Chopped cilantro 

Chopped green or yellow chives

Crushed California pistachios

Pistachio cream


Pistachio Cream
Combine all ingredients in a food processor and blend until smooth, adjusting amount of water to desired consistency. Set aside.

Melt butter in a soup pot over medium heat. Add sliced carrots, onion, and green onions; cook, stirring occasionally, until onion is softened, about 6 – 8 minutes.  Add Chinese five-spice and salt. Stir in stock, water, grated ginger, and lemon zest. Reduce heat; simmer until carrots are softened, about 15 minutes. Pour soup into a blender and blend until smooth. Stir in pistachios.

Pour soup into individual soup bowls. Swirl in a small amount of pistachio cream. Garnish with cilantro, chives, and crushed pistachios.

Equipment, smallware and tools: Soup pot, food processor, blender, spatula or wooden spoon, ladle, cutting board, Chef’s knife, peeler, soup bowls, and measuring spoons.

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