Carrot Soup with Cucumber Pistachio Relish

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Photo: Steve Cole / Getty Images

Some soups are just as tasty hot as they are cold. However you serve this soup, add the garnish at the last minute to preserve its contrasting texture. Play up the vibrant hue of this colorful soup in sparkling-white bowls.

SERVINGS
8

INGREDIENTS
2 tablespoons olive oil
1 large onion, diced (about 2 cups)
4 cups chopped carrots (about 10)
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

PREPARATION
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. Puree soup in batches in a blender or food processor until smooth. Stir in the lemon juice and vinegar and set aside.

2. 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 relish.

SERVING SUGGESTION

Enjoy with Oven Roasted Brussels Sprouts and Baby Greens With Grapefruit Vinaigrette.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 157
Total Fat: 8 g
Saturated Fat: g
Cholesterol: 2 mg
Sodium: 243 mg
Carbohydrates: 20 g
Fiber: 4 g
Protein: 4 g

Originally published in Country Living.

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