Best Carrot With Toasted Almond Soup Recipes

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CARROT-ALMOND SOUP



Carrot-Almond Soup image

Provided by Food Network Kitchen

Time 35m

Yield 6 (1 1/2 cup) servings

Number Of Ingredients 15

2 tablespoons canola oil
2 tablespoons unsalted butter
1/2 cup whole almonds
1 pound carrots, sliced
1 medium yellow onion, diced
3 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
Freshly ground black pepper
6 cups water
1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup plain yogurt
1/3 cup fresh cilantro leaves, roughly chopped
Finely grated zest of 1 lemon

Steps:

  • Heat the oil and butter over medium heat in a large soup pot. Add the almonds and stir until toasted, about 3 minutes. Transfer nuts with a slotted spoon to a small plate and reserve.
  • Add the carrots, onion, salt, cumin, coriander, ginger, and pepper to the pot and cook, stirring occasionally until tender, about 10 minutes. Increase the heat to high and cook until the vegetables brown, about 4 minutes more.
  • Add the water and chickpeas to the pot. Bring the soup to a simmer and cook until the beans are very tender, about 10 minutes.
  • Meanwhile, stir together the yogurt, cilantro, and lemon zest in a small bowl.
  • Roughly chop the reserved almonds. Transfer half of the almonds and half of the soup to a blender. Pulse at first, and then puree, to make a smooth soup base. Return the pureed soup to the pot and heat. Stir in the yogurt mixture, divide among warmed bowls, and serve with the remaining chopped almonds sprinkled on top.

CARROT AND ALMOND SOUP (VEGAN)



Carrot and Almond Soup (Vegan) image

This is a creamy, comforting vegan soup from Dr. Gillian McKeith's You Are What You Eat Cookbook. She says, "Carrots are a source of anti-ageing antioxidants, while almonds are a powerhouse of nutrients, including magnesium, which is important for supporting adrenal function. Low levels of magnesium have been associated with nervous tension, so almonds are a natural stress buster." She also suggests subbing a sweet potato for two of the carrots for a change.

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 WITH TOASTED ALMOND SOUP



Carrot with Toasted Almond Soup image

Categories     Soup/Stew     Blender     Food Processor     Vegetable     Christmas     Thanksgiving     Quick & Easy     Almond     Carrot     Fall     Winter     Gourmet

Yield Makes 4 (first course) servings

Number Of Ingredients 14

1 cup sliced shallots (about 4 large)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground ginger
Rounded 3/4 teaspoon curry powder
1 teaspoon chopped fresh thyme
1/2 stick (1/4 cup) unsalted butter
1 small boiling potato (3 oz)
1 1/2 lb 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

Steps:

  • 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 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.
  • 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.

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