Carrot Soup with Toasted Almonds
The secret to this simple recipe is using the best carrots you can find; taste them to make sure they are sweet and full of flavor. You can also use peeled baby carrots to save time, but the taste will not be quite as flavorful.
- 1 cup sliced shallots (about 4 large) or 1 med. onion, chopped
- 1 med. apple, peeled, seeded, quartered (2 apples adds sweetness & texture)
- 1 bay leaf
- 1-1/2 lb. carrots, peeled and cut crosswise, 1/4 inch thick
- 1/4 teaspoon ground ginger
- 1-3/4 cups vegetable or chicken broth (14 fl. oz.)
- 1 teaspoon curry powder 2-1/4 cups water
- 1 teaspoon chopped fresh thyme (or 1/2 tsp. dried)
- 1/2-3/4 teaspoon salt (to taste)
- 2 tbls. unsalted butter (preferably organic)
- 1/4 teaspoon black pepper
- 1 small boiling potato (about 3 oz.)
- 1/4 cup sliced almonds, toasted
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. Add a little of the broth if needed to prevent sticking.
Meanwhile, peel potato and apple, and cut into 1-inch cubes.
Add potatoe and apple to shallot mixture along with carrots, broth, water, salt, and pepper to bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes.
Meanwhile, toast the almonds slightly either in the oven or a frying pan over medium heat.
Discard bay leaf. Using blender, food processor, or hand blender, puree until smooth. Serve soup sprinkled with almonds.
Makes about 8 cups. Each cup provides about 90 calories, 3g protein, 5g fat (3g sat), 21g carbohydrate, 2g fiber, 430 mg sodium, 230mg potassium, and 40mg calcium.