Carrot with Toasted Almond Soup
Indulge in the cozy, nutty flavors of Carrot with Toasted Almond Soup, a velvety, wholesome dish perfect for any season. This vibrant soup combines the natural sweetness of tender carrots with the rich, earthy crunch of toasted almonds for a harmonious blend of taste and texture. Sautéed onions and garlic lay the flavor-packed foundation, while a touch of optional heavy cream adds luxurious creaminess. With a simple simmer and blend method, this recipe is both easy to make and incredibly satisfying. Garnished with fresh parsley and golden almonds, this comforting soup is as beautiful as it is delicious. Ideal for a quick weeknight dinner or an impressive starter, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 6 medium Carrots
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 cloves Garlic
- 4 cups Vegetable broth
- 0.5 cup Almonds
- 0.25 cup Heavy cream (optional)
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the carrots and cut them into 1-inch chunks. Set aside.
Chop the onion finely and mince the garlic.
Heat a large pot over medium heat and add 2 tablespoons of olive oil.
Sauté the onions for 4-5 minutes until translucent, then add the garlic and cook for 1 more minute.
Add the chopped carrots to the pot and stir to coat with the onion and garlic mixture.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let simmer for 20 minutes, or until the carrots are very tender.
While the soup is simmering, toast the almonds. Heat a small dry skillet over medium heat, add the almonds, and toast them for 2-3 minutes, stirring constantly to prevent burning. Remove from heat and set aside.
Once the carrots are tender, use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture in batches to a high-powered blender and blend until creamy.
If using, stir in the heavy cream for added richness.
Season the soup with salt and black pepper, adjusting to taste.
Ladle the soup into bowls and top with toasted almonds. Garnish with fresh parsley if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.9 g | 120% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4897 mg | 213% | |
| Total Carbohydrate | 129.6 g | 47% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 43.8 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3269 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
