Carrot with Toasted Almond Soup
From the kitchen of CarlySilky carrot soup brightened by apple cider and warm spices. Toasted almonds add crunch against the velvet puree, while curry and ginger keep things interesting. This one tastes like comfort, but refined.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 11 cup sliced shallots (about 4 large)
- 11 Turkish or 1/2 California bay leaf
- 11/4 teaspoon ground ginger
- 1Rounded 3/4 teaspoon curry powder
- 11 teaspoon chopped fresh thyme
- 11/2 stick (1/4 cup) unsalted butter
- 11 small boiling potato (3 oz)
- 11 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick
- 11 3/4 cups reduced-sodium chicken broth (14 fl oz)
- 11 cup apple cider (preferably unfiltered)
- 11 1/4 cups water
- 13/4 teaspoon salt
- 11/4 teaspoon black pepper
- 11/4 cup sliced almonds
- 1toasted
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.
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.