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Curried Carrot-Almond Soup

  • 1 small onion, thinly sliced
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 3/4 tsp curry powder
  • 1/4 tsp hot red-pepper flakes
  • 1 tbsp finely chopped peeled ginger
  • 3 garlic cloves, finely chopped
  • 2 lb carrots, peeled and chopped
  • 4 cups water
  • 2 cups SoFresh Almond Unsweetened
  • 4 cilantro sprigs

Instructions

  1. Fry onion in oil with 1/2 tsp salt in a skillet over medium heat, stirring occasionally, until soft, about 10 minutes.
  2. Add curry powder, red-pepper flakes, ginger, and garlic and cook, 1 - 2 minutes.
  3. Add carrots, water, SoFresh Almond, 1/2 tsp salt and simmer, partially covered, until carrots are tender, about 20 minutes. Blend soup in batches in a blender until smooth. Season with salt.
  4. Serve sprinkled with cilantro leaves.