Carrot Ginger Soup with Roasted Almonds Recipe
carrot ginger soup with roasted almonds
serves 6
ingredients
- 3 lbs carrots, peeled, cut into large pieces
- 1 tbsp olive oil
- 2 tbsp butter
- 1 medium yellow onion, chopped
- 1 large garlic clove, minced
- 2 tsp grated fresh ginger
- 1/2 tsp ground cumin
- 1/4 tsp kosher salt
- 6 cups chicken broth (or vegetable broth for vegetarian soup)
- 1 tbsp fresh lemon juice
- 1 cup roughly chopped, unsalted roasted almonds
- 1/3 cup chopped fresh flat-leaf Italian parsley
- 1 tbsp olive oil
- 2 tsp lemon zest
- 1 pinch kosher salt
directions
- Preheat oven to 425ºF. Toss carrots with olive oil. Place on a parchment-lined baking sheet. Roast in the oven for 20-25 minutes, until nicely caramelized. Remove from oven and set aside.
- In a large soup pot, melt butter over medium heat. Add onions and cook until softened, 3-4 minutes. Add garlic, ginger, cumin and salt, stirring, cooking for 1 minute more. Add chicken broth and roasted carrots. Reduce heat to low and simmer uncovered for 20 minutes.
- Using a blender, puree soup in 2 batches so it does not overflow in your blender. Return soup to pot and stir in lemon juice. In a medium bowl, toss almonds, parsley, olive oil, lemon zest and salt together. Garnish each bowl of soup with a generous spoonful of almond mixture.