Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 375.45 Kcal (1572 kJ) | ||
| Calories from fat | 147.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.36g | 25% | |
|---|---|---|---|
| Cholesterol | 30.5mg | 10% | |
| Sodium | 822.64mg | 34% | |
| Potassium | 1293.99mg | 28% | |
| Total Carbs | 53.01g | 18% | |
| Sugars | 27.9g | 112% | |
| Dietary Fiber | 10.92g | 44% | |
| Protein | 9.45g | 19% | |
| Vitamin C | 24.1mg | 40% | |
| Vitamin A | 1.9mg | 64% | |
| Iron | 2mg | 11% | |
| Calcium | 163.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 63.57 Kcal (266 kJ) | ||
| Calories from fat | 24.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.77g | 25% | |
|---|---|---|---|
| Cholesterol | 5.16mg | 10% | |
| Sodium | 139.28mg | 34% | |
| Potassium | 219.09mg | 28% | |
| Total Carbs | 8.98g | 18% | |
| Sugars | 4.72g | 112% | |
| Dietary Fiber | 1.85g | 44% | |
| Protein | 1.6g | 19% | |
| Vitamin C | 4.1mg | 40% | |
| Vitamin A | 0.3mg | 64% | |
| Iron | 0.3mg | 11% | |
| Calcium | 27.7mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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