Carrot Soup with Toasted Curry and Pistachios
I love any dish that can be made using water rather than stock. It’s a bit of useful laziness that can help establish the clean, pure flavor of the ingredient itself, whether it’s carrots or clams. One key is a slow, patient approach to cooking (or “sweating”) the onions and garlic, creating sweetness and depth. Homemade curry powder keeps well for a few weeks and warms up deviled eggs, beef stew, or hot buttered popcorn.
Recipe information
Yield
serves 6 to 8
Ingredients
Curry Powder
Preparation
Step 1
Melt the butter in a heavy 4-quart pot. Add the onion, garlic, and 1/2 teaspoon of the salt. Cover and cook over low heat for 10 to 15 minutes, until the onions are soft and translucent.
Step 2
Meanwhile, peel the carrots and slice them into thin rounds.
Step 3
Raise the heat to medium, and add the curry and cayenne. Stir and cook for 1 minute, until fragrant. Add the carrots, wine, and another 1/2 teaspoon of the salt. Cook for 2 minutes, until the wine reduces a little. Add 6 cups water and the remaining 1 1/2 teaspoons salt. Bring to a simmer, cover, and cook for 25 to 30 minutes, until the carrots are completely tender.
Step 4
Puree in a food processor or with an immersion blender. Add water if the soup seems too thick. Adjust the seasoning and serve in warm bowls. Garnish with yogurt, the pistachios, and a sprinkling of curry powder.
Curry Powder
Step 5
In a small pan over medium heat, toast the coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, peppercorns, and chiles, tossing constantly, for about 2 minutes, until fragrant and slightly colored. Let cool completely.
Step 6
Grind the mixture in a spice mill or clean coffee grinder until very fine. Transfer to a small bowl and stir in the turmeric.
