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.

carrot-soup-recipe-1119din
Photo: Caitlin Bensel
Hands On Time:
25 mins
Total Time:
45 mins
Yield:
4 serves

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

  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.

  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.

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

Nutrition Facts (per serving)

462 Calories
26g Fat
50g Carbs
11g Protein
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.

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