CURRIED CARROT & ALMOND SOUP

By BobD

Ingredients

• 4-6 SERVINGS
• Don't skip the sprinkle of toasted almonds and cilantro leaves, since they not only look pretty but also contribute crunch and freshness.
• 1 small onion, thinly sliced
• 3 tablespoons olive oil
• 1 3/4 teaspoons curry powder (preferably Madras)
• 1/4 teaspoon hot red-pepper flakes
• 1 tablespoon finely chopped peeled ginger
• 3 garlic cloves, finely chopped
• 2 lb carrots, peeled and chopped
• 4 cups water
• 2 cups plain unsweetened almond milk
• 4 cilantro sprigs, leaves and stems reserved separately
• 1/3 cup sliced almonds, toasted (see Tips)

Preparation

Step 1

Cook onion in oil with 1/2 tsp salt in a 4-qt heavy pot over medium heat, stirring occasionally, until soft, about 10 minutes.

Add curry powder, red-pepper flakes, ginger, and garlic and cook, stirring, until garlic is golden, 1 to 2 minutes.

Add carrots, water, almond milk, cilantro stems, and 1/2 tsp salt and simmer, partially covered, stirring occasionally, until carrots are tender, about 20 minutes.

Blend soup in batches in a blender until smooth. Season with salt.

Serve sprinkled with cilantro leaves and toasted almonds.