Carrot with Toasted Almond Soup

Name: Carrot with Toasted Almond Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters sliced almonds, toasted; 237 milliliters apple cider (preferably unfiltered); 0 teaspoons black pepper; 680 grams carrots, peeled and cut crosswise 1/4 inch thick; 1 teaspoons Rounded curry powder; 1 teaspoon chopped fresh thyme; 0 teaspoons ground ginger; 14 fl. oz.s 3/4 cups reduced-sodium chicken broth; 85 grams small boiling potato; 1 teaspoons salt; 237 milliliters sliced shallots (about 4 large); 1 Turkish or 1/2 California bay leaf; 59 milliliters 1/2 stick unsalted butter; 296 milliliters water

Carrot with Toasted Almond Soup might be just the side dish you are searching for. One serving contains 283 calories, 6g of protein, and 17g of fat. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. If you have potato, water, carrots, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It will be a hit at your Autumn event.

Instructions

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.

Ingredients you will need

Curry Powder

Bay Leaves

Shallot

Butter

Ginger

Thyme

Equipment you will use

Sauce Pan

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

Ingredients you will need

Potato

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.

Ingredients you will need

Bay Leaves

Carrot

Shallot

Pepper

Potato

Broth

Cider

Water

Salt

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.

Ingredients you will need

Soup

Equipment you will use

Sauce Pan

Blender

Bowl

Serve soup sprinkled with almonds.

Ingredients you will need

Almonds

Soup

•Soup can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat. Thin with additional water if necessary.•Almonds can be toasted 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

Ingredients you will need

Almonds

Water

Soup