CARROT-ALMOND SOUP
Provided by Food Network Kitchen
Time 35m
Yield 6 (1 1/2 cup) servings
Number Of Ingredients 15
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 WITH TOASTED ALMOND SOUP
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
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.
FIVE-SPICE ROASTED CARROTS WITH TOASTED ALMONDS
A complex combination of fennel seeds, anise, clove, cinnamon and Szechuan peppercorns, five-spice powder is a crucial ingredient in the Chinese pantry that also happens to be deeply versatile. It can be used as a dry rub for roast chicken, tossed with sautéed vegetables or sprinkled over toasted nuts. Here, five-spice powder, along with a bright splash of vinegar and ginger, dresses up simple roasted carrots. Preheating your baking sheet in the oven will help caramelize and crisp your vegetables, and will also speed up cooking time.
Provided by Sue Li
Categories dinner, easy, weeknight, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Arrange one oven rack at the top and one at the bottom of the oven. Place a baking sheet on the bottom rack and heat the oven to 425 degrees.
- In large bowl, stir together 2 tablespoons olive oil with the five-spice powder, garlic and 1 teaspoon salt. Add the carrots and toss to coat. Transfer carrots to the hot baking sheet and arrange in an even layer and roast, on the bottom rack, until the carrots are tender and browned all over, 20 to 25 minutes, flipping halfway through.
- While carrots are roasting, toast almonds on a separate baking sheet, on the top rack, until golden brown, 7 to 8 minutes. Allow to cool, then finely chop and transfer to a large bowl or serving platter. Add the chives, vinegar, ginger and remaining olive oil to the almonds, and season with salt. Add roasted carrots and toss to coat. Serve hot.
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CARROT AND LENTIL SOUP WITH TOASTED ALMONDS - JULIA'S …
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- Boil carrots in water until carrots soften and are thoroughly cooked. Bring 1/2 cup of lentils to boil in 2 cups of water, cook lentils until they are cooked. Add water if necessary. Reserve water from both cooking the carrots and lentils.
- When carrots and lentils are cooked, let them cool. When they are cooled, add carrots in 2 batches to blender. Add first batch of carrots plus 1/4 cup of reserved water from cooking carrots. You can also use regular water. Blend until carrots reach puree consistency. Do the same with the second batch of carrots. Put pureed carrots in a large pan.
- Add cooked lentils to the blender along with 1/2 cup of reserved water from cooking lentils. Blend until pureed. Add pureed lentils to pureed carrots in a pan. Add 1/2 cup half-and-half. Heat through without boiling. Add all spices, stirring constantly. Add at least 1/2 teaspoon Cajun spice. Taste to check the flavor. Add salt and pepper, adjust other spices if necessary, going especially generous with Cajun spice.
- Before serving, toast sliced almonds in the oven preheated to 350 F for about 5 minutes. Ladle soup in soup bowls. Sprinkle with toasted sliced almonds on top. Grind black pepper over the soup.
SAFFRON-CARROT SOUP WITH TOASTED ALMOND DUKKAH
From alexandracooks.com
5/5 (2)Estimated Reading Time 5 mins
- Heat a large pot over high heat. Add the oil and the onion, 1/2 teaspoon salt, and the saffron. Stir, lower the heat, and cover the pot. Check and stir after a few minutes, letting water from the lid drip back into the pot to keep things steamy. Lower the heat if there is any browning going on, re-cover, and cook like this, stirring occasionally, until very tender, about 15 minutes.
- Meanwhile, toast the almonds in a large skillet over medium heat, watching the entire time, until golden brown, about 7 to 10 minutes. (Reserve the skillet; if you make the dukkah, you’ll use it again to toast another 1/2 cup of almonds.)
- Add the carrots, toasted almonds, another 1/2 teaspoon salt and enough water to cover the carrots by about an inch. You can always thin the soup later if it’s too thick, so add just enough water to allow the carrots to bob around a bit.
- Bring to a boil over high heat, then lower to an easy simmer, stirring occasionally to prevent sticking. Cook until the carrots are very tender, about 30 minutes—you should be able spoon crush a carrot chunk against the side of the pot.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #soups-stews #vegetables #dinner-party #fall #winter #seasonal #carrots
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