Carrot Soup with Toasted Curry and Pistachios

• 3 tablespoons unsalted butter
• 1 medium onion, thinly sliced
• 2 garlic cloves, sliced
• 2 1/2 teaspoons kosher salt
• 2 pounds carrots
• 1 tablespoon plus 2 teaspoons Curry Powder (recipe follows), plus more for garnish
• Pinch of cayenne
• 1/2 cup dry white wine
• Thick Greek-style yogurt, for garnish
• 1/2 cup shelled roasted pistachios
• 1/4 cup plus 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black mustard seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon black peppercorns
• 2 large dried red chiles, such as de arbol
• 2 tablespoons ground turmeric
• (makes about 1/2 cup)

1. Melt the butter in a heavy 4-quart pot.
2. Add the onion, garlic, and 1/2 teaspoon of the salt.
3. Cover and cook over low heat for 10 to 15 minutes, until the onions are soft and translucent.
4. Meanwhile, peel the carrots and slice them into thin rounds.
5. Raise the heat to medium, and add the curry and cayenne.
6. Stir and cook for 1 minute, until fragrant.
7. Add the carrots, wine, and another 1/2 teaspoon of the salt.
8. Cook for 2 minutes, until the wine reduces a little.
9. Add 6 cups water and the remaining 1 1/2 teaspoons salt.
10. Bring to a simmer, cover, and cook for 25 to 30 minutes, until the carrots are completely tender.
11. Puree in a food processor or with an immersion blender.
12. Add water if the soup seems too thick.
13. Adjust the seasoning and serve in warm bowls.
14. Garnish with yogurt, the pistachios, and a sprinkling of curry powder.
15. 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.
16. Let cool completely.
17. Grind the mixture in a spice mill or clean coffee grinder until very fine.
18. Transfer to a small bowl and stir in the turmeric.

unsalted butter, onion, garlic, kosher salt, carrots, curry, cayenne, white wine, yogurt, pistachios, coriander seeds, cumin seeds, black mustard seeds, fenugreek seeds, black peppercorns, red chiles, ground turmeric

Taken from www.epicurious.com/recipes/food/views/carrot-soup-with-toasted-curry-and-pistachios-377582 (may not work)