Serves4 (first course)
- Active Time:25 min
- Start to Finish:45 min
November 2006
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.
-
1
cup
sliced shallots (about 4 large)
-
1
Turkish or 1/2 California bay leaf
-
1/4
teaspoon
ground ginger
-
Rounded 1/8
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
-
Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes.
-
Meanwhile, peel potato and cut into 1/2-inch cubes.
-
Add potato to shallot mixture along with carrots, broth, cider, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf.
-
Purée soup in 2 batches in a blender until smooth, transferring as blended to a large bowl (use caution when blending hot liquids). Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds.
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.
