This recipe is probably causing you to ask so many questions right now. Almonds in soup? Soup in the summer? What kind of person would make this? Allow me quell all your fears, and get ready, this soup is going to become your new sidekick.
Almonds in soup? Yes. The Spanish have been doing it for centuries and, since they invented classics like churros, paella, and empanadas, I think we can trust their judgement.
Soup in the summer? Here is the beauty of this soup. It is equally delicious served hot or cold. A chilled bowl of this on a summer’s eve is a great way to cool off. And since our friends in the southern hemisphere are experiencing winter right now, they are probably appreciating some warm food love.What kind of person would make this? Anyone who likes flavor. So basically everyone. This soup is for you, and you, and you.
There are a few things to know if you are going to make this soup like a pro:
Tip #1: The kind of almond butter matters.
This recipe calls for raw almond butter, not roasted. Be sure to check the label when you are in the grocery store. Roasted almond butter has a heavier flavor and will overpower the soup. Raw almond butter on the other hand, is milder and sweeter. It compliments the flavor of the carrots, enhancing their natural sweetness.
Tip #2: Track down the perfect jar.
It’s true. A good jar of almond butter can set you back $20. I am not willing to pay these prices and if you aren’t either, I have a few suggestions. Trader Joe’s sells a raw unsalted almond butter at a reasonable price, think $8. If you can’t find any raw almond butter in your neck of the woods, I recommend looking online. Or, if you have a high speed blender and a good amount of patience, you can buy a bag of raw almonds and blend them into butter yourself.
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons minced ginger
- 3 lbs. carrots, chopped
- 1 1/2 teaspoons salt
- 1/2 cup raw unsalted almond butter (not roasted)
- 1 tablespoon mellow/white miso, optional but recommended
1. In a soup pot, melt the oil over medium heat. Add in the onion and cook until translucent. Add in the garlic and ginger and sauté for 30 more seconds, or until they become fragrant.
2. Add in the carrots, salt, and 4 cups of water. Carrot Almond Soup
3. Cover and simmer until fork tender.
4. Using a traditional blender, or emersion blender, puree the soup until smooth.
5. Add in the almond butter and miso, and blend again to combine. Add more water at this point if you want a thinner consistency. Serve warm or chill in the fridge overnight before serving.