Bring the broth to a boil and set aside.
Peel and chop the carrots and well-washed leek into pieces.
In a saucepan, heat the oil, add the carrots and leeks, stirring, and cook for 10 minutes, making sure they don't burn.
Add the cilantro to the saucepan, stir for another minute, and add the broth, seasoning with salt and pepper. Cook covered for 20 minutes until the vegetables are tender.
Peel the pistachios and chop them in a food processor.
Blend the vegetables with their broth and add the cream cheese and pistachios. Season with salt and pepper and serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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