Easy Recipe: Curried Carrot Soup with Roasted Pistachios

I saw this recipe on Vegetarian Times and I have to say it's amazing and it's really easy to make as it takes 30 minutes or less to prepare it. 

Ingredients

2 Tbs of olive oil.

1 20oz package grated carrots (8 cups)

2 Large leeks, light green and white parts thinly sliced (2 cups)

1/4 tsp. plus 1/8 tsp baking soda

1/2 tsp. vadouvan spice or curry powder

1/4 cup roasted shelled pistachios, chopped.

Steps:

• Heat oil in a large pot over medium high heat.
• Add carrots, leeks and baking soda.
• Cover and cook 15 minutes, stirring occasionally, or until vegetables are tender and browned in spots.
• Stir in curry spice and cook for half a minute.
• Add 4 cups of water and bring it to a simmer.
• Remove from heat, puree with immersion blender and season with salt if desired. Serve sprinkled with pistachio