Carrot Soup with Cucumber Pistachio Relish

Ingredients

• 2 tbsp. olive oil
• 1 large onion
• 4 c. chopped carrots
• 3 clove garlic
• 1 tbsp. sugar
• ¾ tsp. salt
• ½ tsp. curry
• .13 tsp. cayenne pepper
• 1 tbsp. lemon juice
• 1 tsp. Champagne vinegar
• ½ c. diced seedless cucumber
• ½ c. chopped pistachios
• 2 tbsp. crystallized ginger
• 2 tsp. Chopped cilantro
• 2 tsp. Chopped mint

Directions

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.

Source: countryliving.com