Food Recipes Carrot Soup With Candied Almonds 5.0 (1) 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. By Paige Grandjean Paige Grandjean Paige Grandjean is an associate editor at Food & Wine magazine. Since joining the Dotdash Meredith team in 2015, Paige has tested and developed more than 2500 recipes. Her work has been shared in more than 15 magazine brands, including Real Simple, Southern Living, Eating Well, and Food & Wine. Highlights: * More than five years of experience developing and testing recipes in the test kitchen * Member of the International Association of Culinary Professionals * Earned a level 2 with distinction accreditation from the Wine & Spirits Education and Trust in Spirits * Folio: Eddie & Ozzie Award finalist in 2021 Real Simple's Editorial Guidelines Published on October 23, 2019 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 25 mins Total Time: 45 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 5 tablespoons unsalted butter, divided 2 fresh rosemary sprigs ½ cup sliced almonds 2 tablespoons sugar ¼ teaspoon cayenne 1 ¼ teaspoons kosher salt, divided 1 small yellow onion, chopped (about 1 cup) 2 cloves garlic, chopped 2 pounds carrots, peeled and chopped 4 ½ cups low-sodium vegetable broth, divided ½ teaspoon freshly ground black pepper 2 ounces fresh goat cheese, softened 4 diagonally cut baguette slices (1 in. thick), toasted Olive oil, for serving Directions Line a baking sheet with parchment paper. Melt 3 tablespoons butter in a large saucepan over medium-high. Add rosemary and cook until crisp, about 2 minutes. Remove and discard rosemary. Add almonds, sugar, and cayenne to butter in pan and cook, stirring constantly, until almonds are lightly browned, 2 to 3 minutes. Spread almond mixture in a single layer on prepared baking sheet; season with ¼ teaspoon salt. Let cool completely, about 15 minutes. Break into bite-size pieces. While almonds cool, wipe out saucepan and heat remaining 2 tablespoons butter over medium. Add onion and garlic; cook, stirring occasionally, until softened, about 8 minutes. Add carrots, 4 cups broth, pepper, and remaining 1 teaspoon salt. Cover and cook until carrots are very tender, 20 to 25 minutes. Transfer mixture to a blender and secure lid; remove center cap to allow steam to escape. Place a clean dish towel over opening. Blend until very smooth, about 1 minute, adding remaining ½ cup broth if needed to reach desired consistency. Spread goat cheese on toasts. Serve soup topped with a goat cheese toast. Drizzle with oil and sprinkle with candied almonds. Print Nutrition Facts (per serving) 462 Calories 26g Fat 50g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 462 % Daily Value * Total Fat 26g 33% Cholesterol 49mg 16% Sodium 872mg 38% Total Carbohydrate 50g 18% Total Sugars 20g Protein 11g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.