I have a friend who loves to cook. She told me a story about how when she first came to the US from the Philippines, she didn’t like to try any new food, but her now husband managed to get her to try so many new foods that she now can make almost anything she tastes from any restaurant.
So the story goes, she told me that she was at a family event at a restaurant where they served the best almond soup. That got me thinking that I had never heard of almond soup before. After reading many Almond Soup recipes on the net, I developed this Carrot Almond Soup that everyone will be talking about for years to come. (in a good way).
- 1/2 tablespoon olive oil
- 1 tablespoons unsalted butter
- 1/2 cup whole almonds
- 1 pound carrots, sliced
- 2 shallots, sliced
- 3 teaspoons kosher salt
- 1/2 teaspoon ground chili pepper
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon ground ginger
- Freshly ground black pepper
- 6 cups water
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/2 cup plain yogurt
- 1/3 cup fresh cilantro leaves, roughly chopped
- Finely grated zest of 1 lemon
- Heat the oil and butter over medium heat in a large soup pot.
- Add the almonds and stir until toasted, about 3 minutes.
- Transfer nuts with a slotted spoon to a small plate and reserve.
- Add the carrots, onion, salt, caraway, chili powder, ginger, and pepper to the pot and cook, stirring occasionally until tender, about 10 minutes.
- Increase the heat to high and cook until the vegetables brown, about 4 minutes more.
- Add the water and chickpeas to the pot.
- Bring the soup to a simmer and cook until the beans are very tender, about 10 minutes.
- Meanwhile, stir together the yogurt, cilantro, and lemon zest in a small bowl.
- Roughly chop the reserved almonds.
- Transfer half of the almonds and the soup to a blender in batches.
- Pulse at first, and then puree, to make a smooth soup base.
- Return the pureed soup to the pot and heat.
- Stir in the yogurt mixture, divide among warmed bowls, and serve with the remaining chopped almonds sprinkled on top.
All I can say is that each time a make a carrot soup they each have their own unique flavors and this one is scrumdiddlyumptious.
You could seriously make these soup shooters and serve them at your Thanksgiving feast.
Or don’t tell anyone about it at all and secretly hoard the whole pot.
Thanks for stopping by and have a great day.