Carrot with Toasted Almond Soup

Ingredients for Carrot with Toasted Almond Soup

• 120g sliced shallots (about 4 large)

• 1 Turkish or 1/2 California bay leaf

• 1/4 teaspoons ground ginger

• Rounded 3/4 teaspoons curry powder

• 1 teaspoon chopped fresh thyme

• 1/2 stick (60ml ) unsalted butter

• 1 small boiling potato (90g)

• 675g carrots, peeled and cut crosswise 1/4 inch thick

• 425ml reduced-sodium chicken broth (425ml )

• 240ml apple cider (preferably unfiltered)

• 300ml water

• 3/4 teaspoons salt

• 1/4 teaspoons black pepper

• 35g sliced almonds, toasted

How to make Carrot with Toasted Almond Soup

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.

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

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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.