Ingredients:
2 tablespoons olive oil
1 large onions, 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 white wine vinegar ( or champagne)
1/2 cup diced cucumbers, seeds removed
1/2 cup chopped pistachios
2 tablespoons crystallized ginger, diced
2 teaspoons chopped cilantro
2 teaspoons chopped mint
Directions:
Make the soup:.
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.
Make the relish:.
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!
Servings: 8
Time preparation: 15 min.
Time total: 35 min.