Carrot Soup With Candied Almonds
Ah, the humble carrot. Always in the crisper drawer, or stirred into a broth, but rarely is it granted starring role the way it is in this comforting recipe. No longer! Here, you’ll turn two pounds into a simple, silky soup that’s topped with a goat cheese-smeared toast and a rosemary-spiced candied almond mixture. It’s a celebration-worthy vegetarian recipe that will please all palettes. While this is hearty enough for a dinner, it would also be a great appetizer for a dinner party. Pair with a crisp white wine and serve with a peppery arugula salad and a main dish like roasted chicken or cauliflower steaks.