Carrot with Toasted Almond Soup

Ingredients

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

Directions

  1. Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes.
  2. Meanwhile, peel potato and cut into 1/2-inch cubes.
  3. 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.
  4. Discard bay leaf.
  5. Puree soup with immersion blender. Serve sprinkled with toasted almonds.

Original recipe from epicurious.

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