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.
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