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 shallot (about 4 large); 1 turkish bay leaf; ¼ teaspoon ground ginger; ¾ teaspoon curry powder; 1 teaspoon chopped fresh thyme; ¼ cup unsalted butter; 1 (3 ounce) boiling potatoes; 1 12 lbs carrots, peeled and cut crosswise 1/4 inch thick; 1 ¾ cups reduced-sodium chicken broth (14 fl oz); 1 cup apple cider (preferably unfiltered); 1 ¼ cups water; ¾ teaspoon salt; ¼ teaspoon black pepper; ¼ cup sliced almonds, toasted

Servings: persons

1 cup sliced shallot (about 4 large)
1 turkish bay leaf
¼ teaspoon ground ginger
¾ teaspoon curry powder
1 teaspoon chopped fresh thyme
¼ cup unsalted butter
1 (3 ounce) boiling potatoes
1 12 lbs carrots, peeled and cut crosswise 1/4 inch thick
1 ¾ cups reduced-sodium chicken broth (14 fl oz)
1 cup apple cider (preferably unfiltered)
1 ¼ cups water
¾ teaspoon salt
¼ teaspoon black pepper
¼ 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.
4
Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes.
5
Discard bay leaf.
6
Puree soup in 2 batches in a blender until smooth, transferring as blended to a large bowl (use caution when blending hot liquids).
7
Return to saucepan to reheat if necessary.
8
Serve soup sprinkled with almonds.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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 shallot (about 4 large), 1 turkish bay leaf, ¼ teaspoon ground ginger, ¾ 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.

That's it — enjoy your meal!

Carrot With Toasted Almond Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions