Carrot Soup With Cucumber Pistachio Relish

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

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

Recipe

• 1 make the soup:.
• 2 heat the 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 of water, bring to a boil, reduce to a simmer, cover, and cook until carrots are tender, about 5 minutes. puree soup in batches in a blender or a food processor until smooth. stir in the lemon juice and viniegar and set aside.
• 3 make the relish:.
• 4 combine the cucumber, pistachios, ginger, cilantro, mint, and the remaining salt in a small bowl. ladle the soup into bowls and top with the relish. enjoy!