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Curried Carrot Soup with Roasted Almonds

Yield 4 servings


  • 3/4 pound (12 ounces) frozen carrots
  • 2 teaspoons olive oil
  • 1 small white onion, sliced
  • 1 teaspoon minced garlic
  • 3/4 teaspoon mild or medium curry powder
  • 1/2 teaspoon salt
  • 4 cups chicken broth or vegetable broth, divided
  • 1/2 cup chopped or slivered almonds, roasted

How to Make It

  1. Steam carrots on stove or in microwave according to package directions. Meanwhile, heat olive oil in a medium pot. Add onion; saute on medium heat until translucent and beginning to brown. Stir in garlic, curry powder and salt, and cook until fragrant. Transfer to a blender or food processor, and add cooked carrots. Add 2 cups broth, and blend until smooth. Transfer mixture back to pot, turn heat to high, and stir in remaining broth. Bring to a simmer, and season with more salt if necessary. Divide among bowls and top with almonds. Serve.

    Nutrition information per serving:
    Calories 174, Cholesterol 0 mg, Fat 11 g, Fiber 5 g, Saturated 3 g, Calcium 78 mg, Monounsaturated 7 g, Magnesium 52 mg, Polyunsaturated 4 g, Sodium 421 mg, Carb 14 g, Potassium 530 mg, Protein 8 g, Vitamin E 4 mg* * Total Alpha-Tocopherol Equivalents

    To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 350°F oven and bake 7-10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.