Name: Carrot with Toasted Almond Soup
Cook time: 25 min
Total time: 45 min
Yield: Makes 4 (first course) servings
Ingredients: 1 cup sliced shallots (about 4 large); 1 Turkish or 1/2 California bay leaf; 1/4 teaspoon ground ginger; Rounded 3/4 teaspoon curry powder; 1 teaspoon chopped fresh thyme; 1/2 stick (1/4 cup) unsalted butter; 1 small boiling potato (3 oz); 1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick; 1 3/4 cups reduced-sodium chicken broth (14 fl oz); 1 cup apple cider (preferably unfiltered); 1 1/4 cups water; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup sliced almonds, toasted

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Carrot with Toasted Almond SoupRoland Bello

The secret to this simple recipe is using the best carrots you can find; taste them to make sure they are sweet and full of flavor.

Cooks' notes:

•Soup can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat. Thin with additional water if necessary.
•Almonds can be toasted 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

Recipe notes

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