this comes from a book of recipes that uses only seasonal ingredients (and this is from the spring section). the garnish of sour cream and pistachios is great. i serve this with dark bread and kale or chard chips.
- 2 T unsalted butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 T fancy salt (like the finishing salts sold by williams sonoma)
- 1.5 lbs carrots, peeled and sliced
- 4 t curry powder
- pinch cayenne
- 1/2 C dry white wine
- 1/2 C sour cream
- roasted pistachios, shelled
- sour cream
melt the butter in a heavy 4-quart pot. add onion, garlic and 1/2 t salt. cover and cook over low heat for 15 minute or until the onions are soft and translucent.
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 t salt. cook for 2 minutes until the wine reduces a bit, then at 5 C water and the remaining salt. bring to a simmer and cook for 25 to 30 minutes, until the carrots are tender.
puree in a food processor or with an immersion blender. add water if it seems too thick. stir in the sour cream.
garnish with extra sour cream and pistachios.