Carrot Soup with Cucumber Pistachio Relish |
Author: Epicurus.com 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
- 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.
- 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.
- 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 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 Epicurus.com Recipes at https://www.epicurus.com/food/recipes/carrot-soup-with-cucumber-pistachio-relish/2838/
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