Carrot Soup with Cucumber Pistachio Relish
Author: Kitchens
  • 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 champagne vinegar
  • 1/2 Cup diced seedless cucumber
  • 1/2 Cup chopped pistachios
  • 2 Tablespoons crystallized ginger, diced
  • 2 teaspoons chopped cilantro
  • 2 teaspoons chopped mint
  1. 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.
  2. To serve cold, allow the soup to cool, then refrigerate for at least 1 hour. The soup may be served hot or cold. To serve hot, skip this step.
  3. Puree soup in batches in a blender or food processor until smooth. Stir in the lemon juice and vinegar and set aside.
  4. Make the relish: Combine the cucumber, pistachios, ginger, cilantro, mint, and remaining salt in a small bowl.
  5. Ladle the soup into bowls and top with a portion of the relish.
Adapted from Country Living. Photo by Steven Randazzo.

Reprinted with permission of Hearst Publications.
Recipe by Recipes at