Carrot With Toasted Almond Soup

Submitted by Annacia

"This soup is surprisingly good with rich and complex flavor."

 

• Ready In: 45mins
• Ingredients: 14
• Serves: 4

ingredients

• 236.59 ml sliced shallot (about 4 large)
• 1 turkish bay leaf
• 1.23 ml ground ginger
• 3.69 ml curry powder
• 4.92 ml chopped fresh thyme
• 59.14 ml unsalted butter
• 85.04 g boiling potatoes
• 680.38 g carrots, peeled and cut crosswise 1/4 inch thick
• 414.03 ml reduced-sodium chicken broth (14 fl oz)
• 236.59 ml apple cider (preferably unfiltered)
• 295.73 ml water
• 3.69 ml salt
• 1.23 ml black pepper
• 59.14 ml sliced almonds, toasted

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

[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]

 

[Stephanie Y.]

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!