Carrot With Toasted Almond Soup

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup sliced shallot (about 4 large)
• 1 turkish bay leaf
• 1/4 teaspoon ground ginger
• 3/4 teaspoon curry powder
• 1 teaspoon chopped fresh thyme
• 1/4 cup unsalted butter
• 1 (3 ounce) boiling potatoes
• 1 1/2 lbs 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

Recipe

• 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.