Caitlin Bensel
Hands-On Time
25 Mins
Total Time
45 Mins
Serves 4

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Spread goat cheese on toasts. Serve soup topped with a goat cheese toast. Drizzle with oil and sprinkle with candied almonds.

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