Best 3 Carrot With Toasted Almond Soup Recipes
Indulge in the velvety goodness of Carrot with Toasted Almond Soup, a symphony of flavors that will warm your soul and tantalize your taste buds. This creamy and comforting soup, crafted with fresh carrots, sweet onions, and aromatic spices, is a delightful treat for both vegetarians and meat-lovers alike.
Embark on a culinary journey with our carefully curated collection of recipes, each offering a unique twist on this classic dish. From the traditional Carrot and Ginger Soup, bursting with zesty ginger and a hint of spice, to the Roasted Carrot and Sweet Potato Soup, where roasted vegetables lend a smoky depth of flavor, our recipes cater to diverse palates.
For those seeking a creamy indulgence, the Carrot and Coconut Soup, infused with the richness of coconut milk, offers a tropical twist. If you desire a hearty and protein-packed meal, the Carrot and Lentil Soup, brimming with lentils and vegetables, will satisfy your hunger and nourish your body.
For a touch of elegance, the Carrot and Almond Soup, garnished with toasted almonds and a drizzle of olive oil, adds a sophisticated touch to your dining experience. And for a delightful vegan option, the Carrot and Cashew Soup, featuring creamy cashews and a hint of lemon, delivers a satisfying and plant-based delight.
With our diverse selection of Carrot with Toasted Almond Soup recipes, you'll find the perfect soup to suit any occasion or preference. From quick and easy weekday meals to impressive dinner party dishes, immerse yourself in the culinary wonders that await. Discover the symphony of flavors and textures as you delve into this enticing collection of carrot soup recipes.
GLAZED CARROTS WITH ALMONDS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Cook 2 pounds carrots (cut on an angle into 1 1/2-inch pieces) in salted boiling water until crisp-tender, 8 to 10 minutes; drain. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1/4 cup sliced almonds, 3 sliced garlic cloves and 1/4 teaspoon red pepper flakes; cook, stirring, until toasted, 4 to 5 minutes. Remove with a slotted spoon to a bowl. Add the carrots, 2 tablespoons each maple syrup and white wine vinegar and 1/2 teaspoon kosher salt to the skillet. Cook over medium-high heat, stirring, until glazed, 4 to 5 minutes. Toss the almond mixture with 2 tablespoons each chopped chives and parsley; season with salt. Sprinkle over the carrots.
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
Make and share this Carrot With Toasted Almond Soup recipe from Food.com.
Provided by Annacia
Categories Vegetable
Time 45m
Yield 4 serving(s)
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.
Nutrition Facts : Calories 271.2, Fat 15.6, SaturatedFat 7.8, Cholesterol 30.5, Sodium 594.3, Carbohydrate 30.2, Fiber 6, Sugar 8.4, Protein 6.5
Tips:
- Choose the right carrots: For the best flavor, use fresh, organic carrots. Look for carrots that are firm, smooth, and brightly colored.
- Roast the carrots: Roasting the carrots intensifies their flavor and sweetness. Be sure to roast them until they are tender but still have a bit of a bite.
- Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is made with real ingredients and has a rich flavor.
- Toast the almonds: Toasting the almonds brings out their nutty flavor and makes them a delicious addition to the soup.
- Season the soup to taste: Be sure to taste the soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
Conclusion:
Carrot Soup with Toasted Almond is a delicious, healthy, and easy-to-make soup that is perfect for a cold winter day. The soup is packed with flavor and nutrients, and the toasted almonds add a nice crunch. This soup is sure to be a hit with everyone who tries it.
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