Carrot Soup with Cucumber Pistachio Relish

print recipe print recipe | FavoriteLoadingAdd to my recipe box

carrot-soup-cucumber
Serves 5

2 tablespoons olive oil
1 large (about 2 cups) onion, diced
4 cups (about 10) chopped carrots
3 cloves garlic, chopped
1 tablespoon sugar
3/4 teaspoon salt
1/2 teaspoon curry
1/8 teaspoon cayenne pepper
1 tablespoon lemon juice
1 teaspoon white wine vinegar
1/2 cup diced seedless cucumber
1/2 cup chopped pistachios
2 tablespoons crystallized ginger or fresh ginger, diced
2 teaspoons chopped cilantro
2 teaspoons chopped mint

Make the soup: Heat oil over medium-high heat, add the onions, carrots, and garlic, and cook for 5 minutes. Add the sugar, 1/2 teaspoon salt, curry, and cayenne and cook for 1 more minute. Add 5 cups water, bring to a boil, reduce to a simmer, cover, and cook until carrots are tender — about 15 minutes. Puree soup in batches in a blender or food processor until smooth. Stir in the lemon juice and vinegar and set aside.

Make the relish: Combine the cucumber, pistachios, ginger, cilantro, mint, and remaining salt in a small bowl. Ladle the soup into

One thought on “Carrot Soup with Cucumber Pistachio Relish

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>