Carrot Soup with Cucumber Pistachio Relish

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

  1. I’m guessing the rest of the recipe is “ladle into bowls and garnish with relish,” right?