Carrot With Toasted Almond Soup

READY IN: 45mins
Recipe by Annacia

This soup is surprisingly good with rich and complex flavor.

Top Review by Sydney Mike

Made this to serve with another tagged recipe, recipe #403444 #403444, & we definitely had an OUTSTANDINGLY DELICIOUS lunch! I almost left out the toasted almonds, & am glad I didn't 'cause they helped make this a very special dish! Thanks for sharing it! [Tagged & made in Please Review My Recipe]

Ingredients Nutrition

Directions

  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. 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.

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