Carrot With Toasted Almond Soup Recipe

Name: Carrot With Toasted Almond Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sliced shallots (about 4 large); 1 Turkish or 1/2 California bay leaf; 1/4 teaspoon ground ginger; Rounded 3/4 teaspoon curry powder; 1 teaspoon chopped fresh thyme; 1/2 stick (1/4 cup) unsalted butter; 1 small boiling potato (3 oz); 1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick; 1 3/4 cups reduced-sodium chicken broth (14 fl oz); 1 cup apple cider (preferably unfiltered); 1 1/4 cups water; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup sliced almonds, toasted

Servings: persons

1 cup sliced shallots (about 4 large)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground ginger
Rounded 3/4 teaspoon curry powder
1 teaspoon chopped fresh thyme
1/2 stick (1/4 cup) unsalted butter
1 small boiling potato (3 oz)
1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup apple cider (preferably unfiltered)
1 1/4 cups water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sliced almonds, toasted

1
Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes.
2
Meanwhile, peel potato and cut into 1/2-inch cubes.
3
Add potato to shallot mixture along with carrots, broth, cider, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf.
4
Puree soup in 2 batches in a blender until smooth, transferring as blended to a large bowl (use caution when blending hot liquids). Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds.

440

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.

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

You need 14 ingredients. The key ingredients include: 1 cup sliced shallots (about 4 large), 1 Turkish or 1/2 California bay leaf, 1/4 teaspoon ground ginger, Rounded 3/4 teaspoon curry powder, and more.

Yes, Carrot With Toasted 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 With Toasted Almond Soup

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