Carrot with Toasted Almond Soup

Carrot with Toasted Almond Soup
Photo by Roland Bello

Ingredients

  • 1 ¾ cups reduced-sodium chicken broth
  • 1 cup shallots
  • 1 small boiling potato (3 oz)
  • ¾ teaspoon curry powder
  • ¾ teaspoon salt
  • ¼ cup sliced almonds
  • 1 ½ pounds carrots
  • + 7 more ingredients
    • ¼ teaspoon black pepper
    • ¼ cup unsalted butter
    • ¼ teaspoon ground ginger
    • 1 ¼ cups water
    • 1 Turkish or 1/2 California bay leaf
    • 1 cup apple cider (preferably unfiltered)
    • 1 teaspoon fresh thyme

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. Meanwhile, peel potato and cut into 1/2-inch cubes. Add potato to shallot mixture alon...

View full recipe at Epicurious

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