Carrot Soup with Spiced Ground Beef and Pine Nuts
This combination is dynamite. Wow. We did this for dinner last week and it was amazing.
And then (wait for it) we’re putting the spiced beef and pine nuts on top of the soup. And adding some thinly sliced shallots, a swirl of yogurt, and dipping into that beauty with some warm flatbread! She is beauty, she is grace, she is layered to the maximum with textures and flavors (savory, toasty, bright, warming, all of it)! I am here for every single dunk of that bread through the creamy carrot soup.
My kids love that this is a build-your-own situation (which, for them, mostly consists of soup and bread). Meanwhile, my husband and I get to go a little overboard with toppings and feel like we’re eating out in a fun restaurant. Wins all around! Hope you love it!
- 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
- 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