Prep 15 mins
Cook 20 mins
This soup is just as tasty hot as it is cold. However you serve this, add the garnish at the last minute to preserve its contrasting texture. From Country Living magazine.
- 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 white 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
- 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!
Delish. This recipe is all about the relish. Without it the soup is a bit bland, but quite special with it. I would never have thought to put all those tastes together. It's perfect for this time of year, when we have more carrots than we know what to do with. Thanks for posting!