Carrot with Toasted Almond Soup |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. Ingredients:
1 cup sliced shallots (about 4 large) |
1 turkish or 1/2 california bay leaf |
1/4 teaspoon ground ginger |
rounded 3/4 teaspoon curry powder |
1 teaspoon chopped fresh thyme |
1/2 stick (1/4 cup) unsalted butter |
1 small boiling potato (3 oz) |
1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick |
1 3/4 cups reduced-sodium chicken broth (14 fl oz) |
1 cup apple cider (preferably unfiltered) |
1 1/4 cups water |
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 2- to 3-quart heavy 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. Discard bay leaf.
4. 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.
5. Cooks' notes: Soup can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat. Thin with additional water if necessary. Almonds can be toasted 2 days ahead and cooled completely, then kept in an airtight container at room temperature.
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