My problem with most vegetable soups is that they can be a bit flat and one-dimensional. After a few spoonfuls you are bored with the flavour and texture. This Moroccan spiced carrot soup is most decidedly not boring. I was inspired to create this soup, by the very talented Sarah over at snixykitchen. My version has a bit more heat and spice, I used leeks instead of onions and I opted for pistachios as my crunch element, in place of her hazelnuts.

If you follow my blog, you already know that I am a big proponent of different textures in all dishes. Yes, making the spiced nuts for this soup adds more time and work for you, but I believe the payoff in flavour and texture is worth it. Plus, the recipe makes more than you will need for garnish, so there are leftovers to top salads with and snack on. Everybody wins.

For the spiced pistachios, I used a mix of salt, sugar, Aleppo pepper and cinnamon. A bit of beaten egg white will help the spices adhere to the nuts. Toast in the oven for about 15 minutes.

I often use leeks in place of onions in soups and stews. I prefer their more delicate flavour. Plus, they don’t make me cry. If you have never used leeks before, they can be quite sandy between the layers. Cut off the dark green part and discard. Cut the leek in half, lengthwise and then cut across into 1/4 inch thick slices. Place sliced leeks in a bowl of cold water and swish them around. Lift out the leeks and discard the sandy water in the bowl.

This soup had added protein in the form of white beans. Since the soup is pureed, you don’t realize they are there, but they add great body to the soup. A big squeeze of lemon juice at the end adds a welcome hit of brightness. A dollop of yogurt or sour cream adds a creamy element to balance the heat. And the crunch of the spicy pistachios are perfect.