Carrot and Almond Soup
⏳ Time
45 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Carrot and Almond Soup
Ingredients
- Shallot - 4 pieces
- Bay leaf - 1 piece
- Grated Ginger Root - ¼ teaspoon
- Red Curry Powder - ¾ teaspoon
- Butter - 2.1 oz
- Potato - 1 piece
- Ground Cumin - 1 teaspoon
- Turnips - 24 oz
- Chicken Broth - 16 fl oz
- Apple juice with pulp - 8 fl oz
- Water - 10 fl oz
- Salt - ¾ teaspoon
- Ground Black Pepper - ¾ teaspoon
- Chopped almonds - 1.4 oz
Step by Step guide
Step 1
In a pot over medium heat, sauté the sliced shallots, bay leaf, ginger, cumin, and curry powder in butter, stirring occasionally, until the shallots are soft and golden, about 6–8 minutes.
Step 2
Meanwhile, peel the potato and carrots. Dice the potato into small cubes and slice the carrots lengthwise.
Step 3
Add the potato, carrots, broth, apple juice, water, salt, and pepper to the shallot mixture. Bring the soup to a boil, then reduce the heat and simmer until the carrots are tender, about 20 to 25 minutes. Remove the bay leaf.
Step 4
Blend the soup until smooth using a blender. Serve topped with sliced roasted almonds.
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