Creamy Carrot Ginger Soup with California Pistachios | American Pistachio Growers

Ingredients

• 1 cup California pistachios, roasted and lightly salted
• 2 tbsp cooking oil
• 3/4 – 1 cup water
• 125 g California pistachios, roasted and lightly salted
• 30 g cooking oil
• 180 – 240 ml water
• 40 g butter
• 680 g carrots, peeled and thinly sliced
• 1 medium onion, finely chopped (about 160 g)
• 20 g chopped green onions, green parts only
• 0.5 g Chinese five-spice powder
• 1 g salt
• 480 ml chicken stock
• 240 ml water
• 5 g grated ginger
• 5 g lemon or orange zest
• 50 g crushed California pistachios
• Chopped cilantro
• Chopped green or yellow chives
• Crushed California pistachios