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Delicious Carrot Soup Recipe With Almond

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.

Carrot Soup Recipe

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.

Carrot almond soup recipe

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.

Carrot almond soup easy recipe

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 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.

Ingredients you’ll need for this carrot soup:

  • 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

How to make a carrot soup recipe with almond:

Step: 1: Prepare the onion

 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.

Carrot almond soup first step

Step 2: Carrots and water

 Add in the carrots, salt, and 4 cups of water. Carrot Almond Soup

Step 3: Simmer

 Cover and simmer until fork tender.

Carrot almond soup carrots

Step 4: Blending process

 Using a traditional blender, or emersion blender, puree the soup until smooth.

Carrot almond soup all together

Step 5: Add the almond

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.

Carrot almond soup blend

Carrot almond soup serve warm

Carrot almond soup recipe for summer

Yield: 4

Delicious Carrot Soup Recipe With Almond

Carrot almond soup easy recipe

This delciious carrout soup with almond is great both cold and hot, so you can serve it after your preferences.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 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

Instructions

  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.
  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.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 363Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 1153mgCarbohydrates: 38gFiber: 14gSugar: 15gProtein: 10g

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