2000s Recipes + Menus
Carrot Soup with Toasted Almonds
Serves4 (first course)
- Active Time:25 min
- Start to Finish:45 min
November 2006
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.
- 1 cup sliced shallots (about 4 large)
- 1 Turkish or 1/2 California bay leaf
- 1/4 teaspoon ground ginger
- Rounded 1/8 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
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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.
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Meanwhile, peel potato and cut into 1/2-inch cubes.
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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.
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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.
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.
- Keywords
- paul grimes,
- vegetarian,
- fall,
- carrot,
- soup
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