1
In a large pot over medium heat, add the canola oil and diced onions. Cook until onions are translucent.
2
Add minced garlic to the pot and continue cooking for 5 more minutes.
3
Pour in the white wine and reduce.
4
Add the vegetable stock and carrots. Cook until the carrots are soft.
5
Stir in the cashew cream and let it cook for another 5 minutes.
6
Season with salt, pepper, and cumin. Add the bay leaf and let it simmer for a few minutes.
7
Remove the bay leaf and puree the soup until smooth using a hand blender. Adjust the seasoning and add lemon juice.
8
To make the relish, combine the cucumber, red onion, vinegar, sugar, salt, and pepper in a bowl. Let it sit overnight. Just before serving, stir in the chopped cilantro.
9
Serve the soup in bowls, topped with the cucumber-onion relish and chopped toasted pistachios.
10
Soak 1/4 cup of cashews in water overnight.
11
Drain the cashews and puree with 1/2 cup of fresh water until very smooth.
12
Spread 1/4 cup of pistachios evenly on a baking sheet.
13
Toast in a preheated oven at 350°F (175°C) for 10 minutes, or until golden brown.
14
Allow to cool and chop coarsely.