Carrot with Toasted Almond Soup

A warming blend of tender carrots, aromatic spices, and apple cider, finished with toasted almonds. This creamy soup combines curry and ginger with sweet carrots for a sophisticated flavor profile.

4 servings

48 min

Published October 4, 2025

Ingredients

•1 cup sliced shallots
•1 leaf bay leaf
•¼ teaspoon ground ginger
•¾ teaspoon curry powder
•1 teaspoon chopped fresh thyme
•¼ cup unsalted butter
•1 whole boiling potato
•1½ lb carrots
•1¾ cups reduced-sodium chicken broth
•1 cup apple cider
•1¼ cups water
•¾ teaspoon salt
•¼ teaspoon black pepper
•¼ cup sliced almonds
•toasted

Cooking Instructions

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.
8 min
2.
Meanwhile, peel potato and cut into 1/2-inch cubes.
5 min
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.
25 min
4.
Purée 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.
10 min

Ingredients

•1 cup sliced shallots

•1 leaf bay leaf

•¼ teaspoon ground ginger

•¾ teaspoon curry powder

•1 teaspoon chopped fresh thyme

•¼ cup unsalted butter

•1 whole boiling potato

•1½ lb carrots

•1¾ cups reduced-sodium chicken broth

•1 cup apple cider

•1¼ cups water

•¾ teaspoon salt

•¼ teaspoon black pepper

•¼ cup sliced almonds

•toasted

Cooking Instructions

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.

8 min

Meanwhile, peel potato and cut into 1/2-inch cubes.

5 min

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.

25 min

Purée 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.

10 min