Olive~Me & Co’s Chilled Carrot Soup with Pistachio Pesto

Recipe adapted from Food & Drink Magazine: Early Summer 2015

Serves 6

Ingredients:

• ¼ cup unsalted butter
• 6 cups coarsely grated carrot
• Salt
• 2 Tbs coriander seed
• 4 cups water
• ½ cup Greek yogurt
• Freshly ground black pepper
• 1/3 cup shelled, unsalted pistachios
• ½ cup firmly packed mint leaves
• ¼ cup firmly packed parsley leaves
• 1/3 cup Olive~Me & Co Roasted Garlic Olive Oil

Instructions:

1. Melt butter in a large saucepan over medium heat. Once foaming, add carrot and salt; sauté, stirring often, for 5 minutes or until softened. Add coriander seed and water; bring to a boil and cook for 10 minutes. Turn out into a blender; liquefy. Add yogurt and pulse to combine. Cover and refrigerate until chilled, about three hours, or preferably overnight (soup will keep for up to 5 days in refrigerator).
2. When ready to serve, season soup to taste with pepper; add more salt if necessary.
3. Combine pistachios, mint and parsley in a food processor or mini-chop; coarsely chop. Add Olive~Me & Co’s Roasted Garlic Olive Oil; pulse until finely chopped. Season with salt. Divide soup between 6 soup bowls and garnish each with a swirl or pistachio pesto.