Carrot Ginger Soup with Curried Almonds

 

Another great one from linden & rosemary. The curried almonds are the best part - so don't leave them out!


Carrot Ginger Soup with Curried Almonds
Serves 4

For Nuts
1/4 cup sliced almonds
1/2 teaspoon olive oil
1/2 teaspoon curry powder
Pinch of salt

For Soup
1 tablespoon olive oil
1 yellow onion, chopped
2 cloves garlic, chopped
3 cups low-sodium vegetable or chicken broth
1 pound carrots, peeled and 1/2-inch sliced
1 tablespoon grated fresh ginger
Salt and cracked pepper
Light sour cream
Fresh parsley, for garnish

1. Toss almonds, oil, curry powder and salt in a small bowl. Toast in a small skillet over medium heat, tossing frequently, until light golden and fragrant. Transfer to plate and set aside.
2. Heat oil in a large heavy pot over medium-high heat. Add onions and cook, stirring often, until softened. Add garlic and cook 1 minute more. Add broth, carrots and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are very tender when pierced.
3. Remove from heat and transfer in batches to a blender (or puree using an immersion blender).  Season to taste with salt and pepper.
4. Ladle into bowls and garnish with curried nuts, a dollup of light sour cream and fresh parsley.

Original recipe here