Carrot With Toasted Almond Soup

Total Time
45mins
Prep 25 mins
Cook 20 mins

This soup is surprisingly good with rich and complex flavor.

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.

Reviews

(2)
Most Helpful

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]

Sydney Mike January 05, 2010

This recipe made the house smell delicious while it was cooking and I like the fact that it is low in calories. It has a very mild flavor good for a fall or winter day. Make sure you use apple cider and not apple cider vinegar like I did the first time!

cookiedog December 04, 2006

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