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Carrot Soup with Cucumber Pistachio Relish

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.

Ingredients

2 tablespoons extra virgin olive oil
1 large onions (about 2 cups), diced
4 cups (about 10) chopped carrots
3 cloves garlic, chopped
1 tablespoon coconut sugar (or raw honey)
3/4 teaspoon Himalayan or sea 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

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)

  

Instructions

1. Make the soup: Heat oil over medium-high heat, add the onions, carrots, and garlic, and cook for 5 minutes. Add the sugar (or honey), 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.

Makes 8 servings.

Per serving: Calories 157, Total Fat 8g, Cholesterol 2mg, Sodium 243mg, Carbohydrates 20g, Dietary Fiber 4g, Protein 4g

Original recipe and image source: http://www.countryliving.com/recipefinder/carrot-soup-cucumber-pistachio-relish-3692

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