Best Carrot And Almond Soup Recipes

Spiced Carrot and Sweet Potato Soup With Almond and Ginger Matzo image

Provided by TishT

Time P1DT45m

Yield 8 serving(s)

Number Of Ingredients 11

6 tablespoons unsalted margarine
6 cups peeled carrots (about 7 large)
2 cups chopped onions
3/4 cup diced peeled tan-skinned sweet potato (not yam)
3 1/4 teaspoons ground cumin
2 teaspoons paprika
1/4 teaspoon cayenne pepper
2 pinches ground cinnamon
9 cups canned low sodium chicken broth
almond and ginger matzo balls, recipe posted separately (Almond and Ginger Matzo Balls)
chopped fresh cilantro

Steps:

Melt margarine in heavy large pot over medium-high heat.
Add carrots, onion and sweet potato.
Saute until onion is translucent, about 8 minutes.
Add 2 3/4 teaspoons cumin, paprika, cayenne and cinnamon; stir 1 minute.
Add 8 cups broth and bring to boil.
Reduce heat to medium-low, cover and simmer until carrots are very tender, about 30 minutes.
Puree soup in small batches in blender until smooth.
Return to same pot.
Mix in remaining 1/2 teaspoon cumin.
Thin soup with all or part of remaining 1 cup broth.
Season soup to taste with salt and pepper.
Refrigerate until cold; then cover and keep refrigerated at least 1 day and up to 3 days.
Rewarm soup over medium heat and ladle into bowls; add matzo balls and sprinkle with cilantro.

Carrot and Almond Soup (Vegan) image

Provided by Prose

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

2 onions, peeled and chopped
2 garlic cloves, peeled and chopped
6 carrots, trimmed, peeled, and sliced
2 celery ribs, trimmed and chopped
1 tablespoon wheat-free vegetable bouillon granules
2 -3 tablespoons chopped fresh cilantro (stalks reserved)
2 -3 tablespoons chopped fresh parsley (stalks reserved)
100 g ground almonds

Steps:

Place the onions, garlic, carrots, and celery in a large saucepan. Add 1.25 litres boiling water and the bouillon powder. Bring to a boil and add the herb stalks.
Lower the heat and simmer for 30 minutes until vegetables are tender when pierced with a knife.
Remover from the heat and allow to cool slightly. Strain, reserving the stock. Remove the herb stalks, then blend the vegetables in a food processor or with a hand-held blender until smooth.
Return the mixture to the pan and add the ground almonds and enough of the reserved stock to make a soup-like consistency.
Re-heat, then divide between warmed soup bowls and serve garnished with fresh cilantro and parsley.

Carrot and Almond Soup image

Provided by Charishma_Ramchanda

Categories Vegetable

Time 1h

Yield 2 serving(s)

Number Of Ingredients 8

4 medium carrots, washed, peeled and chopped
15 almonds
2 teaspoons olive oil
1 medium leek, washed and chopped
1 medium onion, chopped
2 tablespoons fresh breadcrumbs
salt
1/2 teaspoon black pepper

Steps:

Heat olive oil in a large saucepan on medium flame.
Stir in leek, onion, carrots and 12 almonds. Cook for a minute stirring continuously.
Add salt, pepper and fresh bread crumbs.
Mix thoroughly.
Stir in 4 cups of water.
Boil for 10 minutes and then strain the soup.
Grind the veggies in a mixer with chilled water if the veggies are hot.
Sliver the rest of the almonds.
Boil the strained liquid and add the pureed veggies.
Stir to mix well.
Simmer for 5 minutes.
Serve hot garnished with almond slivers.
Enjoy!