Carrot Soup with Spiced Ground Beef and Pine Nuts
Silky carrot soup topped with spiced ground beef and toasty pine nuts! Bright, savory, warming, all the best things!
Foto: Pinch of Yum — Lindsay OstromIngredients
- 1 tablespoon olive oil
- 1 yellow onion, sliced
- 2 pounds carrots, peeled and cut into chunks
- 2 tablespoons Better Than Bouillon beef flavor base
- 2 teaspoons hot madras curry powder (regular curry powder works, too)
- 1 14 -ounce can coconut milk
- 3 1/2 cups water
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 tablespoon tomato paste
- 2 teaspoons Better Than Bouillon beef flavor base
- 1 teaspoon garam masala
- 1/3 cup pine nuts
- 1/4 cup finely chopped parsley
- a bit of lemon zest
- thinly sliced shallot (love)
- plain yogurt
- flatbread
Steps
Heat a soup pot over medium high heat. Add oil, onions, carrots, bouillon, and curry powder. Sauté for 3-5 minutes.
Add water; simmer for 15 minutes.
Add coconut milk; puree with an immersion blender until smooth. (affiliate link)
heat a large skillet with the oil over medium high heat. Brown the ground beef until cooked (season with a little bit of salt and pepp).
Stir in tomato paste, bouillon, and garam masala; sauté for 2-3 minutes. Add pine nuts, parsley, and lemon zest and sauté until toasty and fragrant.
Serve soup topped with a scoop of the ground beef, and whatever other toppings you like (I love this with thinly sliced shallot, a swirl of plain yogurt, and some flatbread for dipping).
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