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.
1small onion, thinly sliced
3tablespoonsolive oil
1 3/4teaspoonscurry powder (preferably Madras)
1/4teaspoonhot red-pepper flakes
1tablespoonfinely chopped peeled ginger
3garlic cloves, finely chopped
2lbcarrots, peeled and chopped
4cupswater
2cupsplain unsweetened almond milk
4cilantro sprigs, leaves and stems reserved separately
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.