Carrot And Almond Soup Recipes

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.

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.

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!