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 AND ALMOND SOUP (VEGAN)
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
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.
COLD ALMOND SOUP
Make and share this Cold Almond Soup recipe from Food.com.
Provided by Jane Gib
Categories Low Protein
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- soak the almonds in boiling water.
- remove skins.
- in a mortar, pound the garlic and add the almonds 1 by 1, adding at the same time cold water to prevent curdling.
- add a little salt and vinegar.
- add sufficient cold water to this mixture, mixing it in a bowl surrounded by ice cubes.
- Serve ice cold with chopped cucumber and chopped apple.
Nutrition Facts : Calories 152, Fat 7.8, SaturatedFat 0.7, Sodium 52.8, Carbohydrate 19.7, Fiber 4.2, Sugar 10.4, Protein 4.7
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.
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
GAZPACHO AND ALMOND SOUP (SPAIN)
Gazpacho is a classic cold tomato and vegetable soup of Spain, with different variations depending on their towns. This is thickened with almonds although it can be substituted with dried breadcrumbs. Reserve some of the diced vegetables to garnish. From the Mediterranean Collection. note: cooking time here is actually refrigeration time.
Provided by Pneuma
Categories < 4 Hours
Time 1h15m
Yield 6-8 cups, 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Place the first 8 ingredients together (until the capers) in a food processor or blender and puree until smooth. Thicken the soup by blending in the almonds.
- Transfer the soup to a bowl and stir in the vinegar, sugar, cold stock, tomato juice and olive oil. Cover and chill in the refrigerator for at least 1 hour, then stir in the herbs. Season with salt and pepper to taste and serve garnished with some extra diced vegetables and toasted flaked almonds.
Nutrition Facts : Calories 137.4, Fat 7.2, SaturatedFat 0.7, Sodium 109, Carbohydrate 17.1, Fiber 4.6, Sugar 10, Protein 4.7
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