Carrot Soup with Cucumber Pistachio Relish
Bright, creamy, and bursting with vibrant flavors, this Carrot Soup with Cucumber Pistachio Relish is the perfect blend of comforting and refreshing. Made with sweet carrots simmered in aromatic spices like cumin and coriander, then finished with a swirl of velvety coconut milk, this soup offers a luscious, silky texture and a warming depth of flavor. What sets it apart is the unique cucumber pistachio relish—a zesty topping of crisp cucumber, crunchy pistachios, fresh mint, and lemon juice, adding a refreshing contrast to the rich soup base. Easy to prepare in under an hour, this vegan and gluten-free recipe is perfect as a cozy starter or a light main course. Ideal for meal prepping or impressing guests, this soup is as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 large garlic cloves
- 6 cups carrots
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon fresh ginger
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium cucumber
- 0.25 cup pistachios
- 2 tablespoons fresh mint leaves
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Dice the yellow onion and mince the garlic. Add them to the pot and sauté for 5-7 minutes, or until the onion is softened and translucent.
Peel and chop the carrots into small pieces. Add the carrots to the pot and cook for 5 minutes, stirring occasionally.
Stir in the ground cumin, ground coriander, and freshly grated ginger. Cook for 1-2 minutes until fragrant.
Pour in the vegetable broth, ensuring the carrots are fully submerged. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the carrots are fork-tender.
While the soup cooks, prepare the cucumber pistachio relish. Dice the cucumber into small cubes and roughly chop the pistachios.
In a small bowl, combine the diced cucumber, chopped pistachios, minced fresh mint leaves, and lemon juice. Mix well and set aside.
Once the carrots are tender, use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth and creamy.
Stir in the coconut milk, salt, and black pepper. Adjust seasoning to taste if necessary.
Ladle the soup into bowls and top each serving with a generous spoonful of the cucumber pistachio relish.
Serve warm and enjoy!
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1182 mg | 51% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 19.5 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1322 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
