Curried Carrot Soup with Roasted Pistachios

• 2 Tbs. olive oil
• 1 20-oz. pkg. grated carrots (8 cups)
• 2 large leeks, light green and white parts thinly sliced (2 cups)
• 1/4 tsp. plus 18 tsp. baking soda
• 1/2 tsp. vadouvan spice or curry powder
• 1/4 cup roasted shelled pistachios, chopped

1. Heat oil in large pot over medium-high heat.
2. Add carrots, leeks, and baking soda.
3. Cover, and cook 15 minutes, stirring occasionally, or until vegetables are tender and browned in spots.
4. Stir in vadouvan spice, and cook 30 seconds.
5. Add 4 cups water, and bring to a simmer.
6. Remove from heat, puree with immersion blender, and season with salt, if desired.
7. Serve sprinkled with pistachios.

olive oil, carrots, leeks, baking soda, vadouvan spice, pistachios

Taken from www.vegetariantimes.com/recipe/curried-carrot-soup-with-roasted-pistachios/ (may not work)