Carrot Soup With Cucumber Pistachio Relish Recipes

CARROT AND PISTACHIO SLAW

Steps:

• Preheat the oven to 350 degrees F. Add the apricots to a small saucepan and cover with water. Bring to a rapid simmer, then turn off the heat and let the apricots slightly soften, 3 to 5 minutes; strain and set aside.
• Spread the pistachios on a rimmed baking sheet and toast until lightly browned and fragrant, 7 or 8 minutes; set aside.
• Whisk the oil and vinegar in a medium bowl.
• Shred the carrots on the large holes of a box grater. You can control the size of the shreds by changing the angle of the carrot; a more severe angle will create longer slices, whereas holding the carrot perpendicular to the holes will yield shorter, choppier pieces. Add the carrots and softened apricots to the dressing, season with salt and pepper and toss thoroughly to combine. Refrigerate the salad, covered, until the vinaigrette has been absorbed, up to 2 hours.
• Chop the pistachios and add to the salad just before serving.

CARROT SOUP WITH CUCUMBER PISTACHIO RELISH

Steps:

• 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!

ROASTED CARROTS WITH PISTACHIO RELISH

Steps:

• Preheat the oven to 375˚ F. Toast the coriander seeds in a dry pan over medium heat until just smoking, about 4 minutes. Transfer to a plate to cool. Pound with a mortar and pestle (or use a heavy skillet!) to form a coarse powder.
• Whisk 1/4 cup olive oil, the orange juice, honey, rice vinegar, 1/2 teaspoon salt, a few grinds of pepper and the coriander in a bowl.
• Toss the carrots with half of the dressing on a parchment-lined baking sheet. Roast, rotating the pan halfway through, until carrots are tender and starting to brown, 35 to 40 minutes.
• Meanwhile, make the relish: Pulse the olives, pistachios, dates, orange zest, parsley, the remaining 2 tablespoons olive oil and a few grinds of pepper in a food processor to make a fine textured relish (don't let it turn into a paste!). Remove to a bowl.
• Toss the roasted carrots with the remaining dressing and arrange on a serving platter. Scatter the relish on top.

CARROT CUCUMBER RELISH

Steps:

• Coarsely grind to the following amounts of each cucumbers (3 1/2 cups), carrots (1 1/2 cups) and onions (1 cup).
• Combine them and add salt.
• Let stand 3 hours; drain.
• Combine sugar, vinegar celery seed and mustard seed.
• Bring to a boil.
• Add vegetables to the above.
• Simmer uncovered for 20 minutes.
• Seal at once in hot sterilized jars.
• Makes 2 1/2 pints.
• Chill before serving.

GRANDMA'S SWEET CARROT RELISH

Steps:

• Combine the cabbage, cucumber, tomato, carrot, onion, and pickling salt in a large bowl; toss to combine. Allow to sit 2 hours. Rinse the mixture thoroughly with cold water; drain and squeeze to remove excess liquid.
• Combine the vegetables with the water and vinegar in a large pot. Bring the mixture to a boil and allow to boil for 1 hour.
• Stir the celery salt, mustard seed, and sugar into the vegetables. Mix the mustard, turmeric, and flour together in a bowl. Carefully spoon 2 tablespoons of the boiling water into the mustard mixture; stir into a paste. Add the paste back into the boiling vegetable mixture; cook and stir until thickened, about 5 minutes more. Cool completely in refrigerator before using.

CREAMY CARROT WITH CURRY SOUP

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add carrots, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add curry powder; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.