Carrot with Toasted Almond Soup

Recipe: Carrot with Toasted Almond Soup

Ingredients:

  • 1 cup sliced shallots (about 4 large)
  • 1 bay leaf
  • 1/4 teaspoon ground ginger
  • 1 teaspoon curry powder
  • 1 teaspoon chopped fresh thyme
  • 1/2 stick (1/4 cup) unsalted butter
  • 1 small boiling potato
  • 1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick
  • 1 3/4 cups chicken broth
  • 1 cup apple cider
  • 1 1/4 cups water
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup sliced almonds, toasted

Instructions:

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

Number of servings (yield): 3

Meal type: snack

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)