Archive for February 5th, 2010

Silken Joy



Dilled Carrot and Potato Soup with Pistachio Cream

If you want a more savory soup replace the carrot juice with vegetable stock.


1 large Russet potato, large dice  [The one I used yielded 4 cups.]

6 carrots, cut into similar sized pieces as the potato [Also about 4 cups worth.]

1 onion, sliced

1/2 cup celery, sliced

4 cloves garlic, minced

6 sprigs of fresh thyme, tied together with kitchen twine for easy removal later

2 dried bay leaves

1/4 cup olive oil

1/2 cup white wine [I used a Sauvignon Blanc.]

2 cups carrot juice

vegetable stock  [The amount will vary according to the thickness of soup you desire.]

1 T dill seeds

salt and pepper to taste


Heat olive oil in a soup pot and add onions and celery.  Cook till the onions have softened and add in the potatoes and carrots.  Let these cook till the vegetables have browned edges. [Browned bits are where the flavor is at.] Add in the garlic, dill and thyme and mix well.  Deglaze the bottom of the pot with the wine and allow a few minutes for the alcohol to evaporate off.  Add in the carrot juice and one cup of vegetable stock.   Cover and cook for half an hour or so, until the vegetables are fork tender. 

Remove the bay leaves and thyme stems.  Transfer the soup to a blender and blitz till smooth.  [Remember that hot liquids will expand when blended so do not fill the blender more than half-way and cover the top with a kitchen towel while holding down the lid.]  Adjust the consistency with vegetable stock and taste to see if salt and pepper are needed.

Spoon some of the sweet pistachio cream and tart creamy dill sauce over the soup and garnish with chopped pistachios for a nice crunchy contrast to the silky soup.

Dilled Tofu Sauce

You can adjust the tartness of this sauce by adding either more of less vinegar.  The vinegar I used has a very distinct flavor though as a common substitute I would likely choose an apple cider vinegar.


1/2 package firm silken tofu

1 cup fresh dill

2 T fresh lemon juice

2 tsp pear vinegar 

1 tsp dill seeds

salt and pepper to taste


Simply blend all ingredients in a food processor. 

Creamed Pistachio Sauce


1/4 cup pistachios

1/4 cup So Delicious Original Coconut Creamer


Toss into a processor and blend.

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