2000s Recipes + Menus

Curried Carrot Almond Soup

Serves4 to 6
  • Active time:20 min
  • Start to finish:50 min
February 2009
This puréed soup is so velvety that it’s hard to believe it’s vegan. Its lushness comes from a surprising source—unsweetened almond milk (left over from Mexican Chocolate Pudding). Curry powder and red pepper flakes give it a nice kick, while cooking the cilantro sprigs in the soup helps balance the sweetness of the carrots. 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)
  • 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 (use caution when blending hot liquids). Season with salt.
  • Serve sprinkled with cilantro leaves and toasted almonds.
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