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