Carrot and Almond Soup
Soups • World
Description
Carrot and Almond Soup
Ingredients
- Shallot 4 pieces
- Bay leaf 1 piece
- Grated Ginger Root ¼ teaspoon
- Red Curry Powder ¾ teaspoon
- Butter 0 oz
- Potato 1 piece
- Ground Cumin 1 teaspoon
- Turnips 25 oz
- Chicken Broth 15 fl oz
- Apple juice with pulp 10 fl oz
- Water 10 fl oz
- Salt ¾ teaspoon
- Ground Black Pepper ¾ teaspoon
- Chopped almonds 0 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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