Warm up your winter nights with this deliciously comforting carrot almond soup that blends the goodness of fresh vegetables and protein-packed almonds into a velvety appetizer. This creamy and nourishing soup is perfect for cozy family dinners chilly evening snacks or even elegant gatherings like potlucks or kitty parties.
To make this hearty dish begin by peeling and chopping six large carrots along with a bunch of fresh leek and three white onions. Heat three teaspoons of virgin olive oil in a deep pan over medium heat and sauté the chopped carrots leeks and onions briefly until they soften and release a sweet aroma.
Next toss in half a cup of almonds and continue to cook for another couple of minutes allowing the almonds to toast slightly and enhance their flavor. Season with salt to taste one teaspoon of crushed black pepper and three tablespoons of fresh breadcrumbs to thicken the soup naturally.
In a separate large pot bring eight cups of water to a rolling boil. Once boiling add the sautéed vegetables and almonds then simmer the mixture for 10 minutes. After cooking strain the solids and plunge them into chilled water to preserve the vibrant color and nutritional value.
Transfer the mixture to a blender and puree until smooth and creamy. Return the blended soup to the pan and simmer for another 2 to 5 minutes on low heat adjusting consistency as needed. Finally slice a few almonds and garnish your soup with them along with some lemon thyme leaves for a citrusy herbaceous note.
This creamy carrot almond soup is not only quick to prepare taking just about 25 minutes from start to finish but it’s also low in calories making it an ideal healthy starter or light dinner choice.
