Carrot-Almond Soup Recipe

Name: Carrot-Almond Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 2 tablespoons unsalted butter; 1/2 cup whole almonds; 1 pound carrots, sliced; 1 medium yellow onion, diced; 3 teaspoons kosher salt; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon ground ginger; Freshly ground black pepper; 6 cups water; 1 (15 ounce) can chickpeas, drained and rinsed; 1/2 cup plain yogurt; 1/3 cup fresh cilantro leaves, roughly chopped; Finely grated zest of 1 lemon

Servings: persons

2 tablespoons canola oil
2 tablespoons unsalted butter
1/2 cup whole almonds
1 pound carrots, sliced
1 medium yellow onion, diced
3 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
Freshly ground black pepper
6 cups water
1 (15 ounce) can chickpeas, drained and rinsed
1/2 cup plain yogurt
1/3 cup fresh cilantro leaves, roughly chopped
Finely grated zest of 1 lemon

1
Heat the oil and butter over medium heat in a large soup pot.
2
Add the almonds and stir until toasted, about 3 minutes.
3
Transfer nuts with a slotted spoon to a small plate and reserve.
4
Add the carrots, onion, salt, cumin, coriander, ginger, and pepper to the pot and cook, stirring occasionally until tender, about 10 minutes.
5
Increase the heat to high and cook until the vegetables brown, about 4 minutes more.
6
Add the water and chickpeas to the pot.
7
Bring the soup to a simmer and cook until the beans are very tender, about 10 minutes.
8
Meanwhile, stir together the yogurt, cilantro, and lemon zest in a small bowl.
9
Roughly chop the reserved almonds.
10
Transfer half of the almonds and half of the soup to a blender.
11
Pulse at first, and then puree, to make a smooth soup base.
12
Return the pureed soup to the pot and heat.
13
Stir in the yogurt mixture, divide among warmed bowls, and serve with the remaining chopped almonds sprinkled on top.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons canola oil, 2 tablespoons unsalted butter, 1/2 cup whole almonds, 1 pound carrots, sliced, and more.

Yes, Carrot-Almond Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot-Almond Soup

How did you like this recipe?

Frequently Asked Questions