Roasted Carrot Soup with Candied Pistachios | The Fancy Pants Kitchen

Ingredients

• March 15, 2020
• 3 tbsp corn syrup
• 1 tbsp sugar
• 1/4 tsp Kosher salt
• 1 & 1/4 cups shelled pistachio nuts
• 2 pounds carrots, peeled and cut into 1½-inch cubes
• 2 large parsnips, peeled and cut into 1½-inch cubes
• 2 tbsp olive oil
• 2 tbsp honey
• 1/2 tsp Kosher salt
• 1 tbsp butter
• 3/4 cup chopped red onion
• 8 cups chicken broth
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• by Francine