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Curried Carrot Soup (with cilantro-pista




Source of Recipe


Denise -Adapted from: A Beautiful Bowl of Soup


Recipe Introduction


Adapted from: A Beautiful Bowl of Soup (the best vegetarian recipes) by Paulette Mitchell (© 2004)


List of Ingredients




Cream:
1 cup loosely packed fresh cilantro leaves
1/4 cup salted pistachios
1/4 cup extra-virgin olive oil
2 cloves garlic
14 teaspoon freshly ground pepper
1/4 cup vegan milk or half-and-half

Soup:
2 tablespoons vegan butter or margarine (unsalted, if possible)
1 apple, cored, peeled, and coarsely chopped
1 cup coarsely chopped red onion
2 tablespoons curry powder
1 1/2 cups vegetables stock
1 pound (about 5) carrots, cut into 1-inch chunks
1 cup vegan milk or half-and-half
salt and freshly ground pepper to taste
vegan sour cream
finely chopped fresh chives

Recipe



To make cream:

Process all the ingredients, except the milk, in a food processor to make a coarse purée. Add the milk; process until smooth. Set aside to allow the flavors to blend.

To make the soup:

Melt the vegan butter in a Dutch oven over medium heat. Add the apple and onion; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the curry powder; stir for about 30 minutes. Add the vegetable stock and carrots. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer until the carrots are very tender, about 15 minutes.
In 2 batches purée the soup in a blender until smooth. (The soup will have tiny specks of carrot rather than being completely smooth.) Return the soup to the pan. Add the milk; stir occasionally over medium heat until warmed through. Season to taste. Garnish each serving with sour cream, a swirl of the cilantro cream, and a sprinkling of chives. (To dispense the cilantro cream in a plastic squeeze bottle, thin it with additional milk or water.

Advance preparation:
Refrigerate this soup and the cilantro cream in separate covered containers for up to 3 days. When reheating the soup and before serving the cilantro cream, stir in vegetable stock or milk to thin as desired.
Makes 4 cups (4 servings)