10 tablespoons of Extra virgin olive oil (EVO)
2 Garlic clove
3 Spring onion or scallion
2 Curry leaves
1/2 teaspoon of Table salt
1/2 teaspoon of Black pepper
1/2 teaspoon of Turmeric ground
1 liter of Vegetable broth
50 grams of Butter
2 tablespoons of White rice flour
100 grams of Roasted salted pistachio nuts
To prepare the soup first of all heat a heavy-base pot over medium heat. Add coriander, ginger, cumin and chili powder, and toast the spices for 30 seconds, add olive oil and fry them for a few more seconds, add the chopped garlic and scallion and cook them in spices until golden-brown. Add turmeric, curry leaves, salt and pepper, stir and wait for few seconds then add vegetable stock or hot water + stock cube, wait until boiling.
Use a electric blender to blend pistachio and rice milk together, then add the mix to the pot, wait till boiling, reduce heat and let it bubble for 10 minutes. In between, mix butter and flour with hand and add to the soup, stir very slowly and let the butter-flour mix melt into the soup. Reduce heat or use flame tamer to simmer for 20 to 30 minutes, stirring occasionally.
Use electric hand blender to blend the whole soup till smooth and creamy, let it cook for other 15 minutes. Turn off the heat and let the soup rest for few minutes.
Add fresh lime juice and some chopped fresh pistachios. Pour the soup into the soup bowls, garnish with some fresh mint, and serve.