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

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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.