CARROT AND ALMOND SOUP
This recipe is from Young Times. It was posted under the column 'Some Handy Tips' by Sanjeev Kapoor dated November 28th'2007. Enjoy!
Provided by Charishma_Ramchanda
Categories Vegetable
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 229.7, Fat 10.9, SaturatedFat 1.2, Sodium 177.2, Carbohydrate 30.5, Fiber 6.7, Sugar 10.5, Protein 5.6
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