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1
Soak the almonds in warm water for a couple of hours before starting the soup. Before using, remove the skin.
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2
Put diced carrots in a cup of milk and pressure cook it. If you don't have access to a pressure cooker, cook it in milk till the carrots are soft and disintegrate when pressed between two fingers.
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3
If your milk has evaporated in the process of cooking, top up the remaining milk to make 1 and 1/2 cups of milk in total. You loose very little liquid if you pressure cook the carrots.
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4
Grind 8 almonds in some of the milk in a blender. Then add the steamed carrots, the rest of the milk and puree till almost baby food consistancy.
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5
Pour the carrot, almond milk puree in a saucepan. Add the sugar and cardamom powder and let it come to a boil. Then let it simmer for about 10 minutes. You will get a little over two cups of creamy carrot soup.
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6
Of couse you can add some more sugar, milk or cardamom depending on your taste.
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7
Once the soup cools down, refrigerate. for at least two hours.
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8
Meanwhile make the pesto. Brown the butter and turn the stove off. Add the raisins to the butter and stir it for a few till it get rehydrated. Put the brown butter, raisins, the remaining two almonds and the 1/2 and 1/2 or light cream and blend till you get a gritty textured pesto.
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9
Serve the chilled soup with a dollop of the pesto and slivered almonds if using.
