|Sat Fat||1.3 g
|Mono Fat||6.7 g
|Poly Fat||2.4 g
||Vitamin E||4.4 mg*
|* total alpha-tocopherol equivalents
created by: Almond Board of California
Enjoy this carefully seasoned soup alone, or as the start to a delicious meal. Its fragrant combination of spices and roasted almonds defines what “superb” tastes like.
3/4 pound (12 ounces) frozen carrots
2 teaspoons olive oil
1 small white onion, sliced
1 teaspoon minced garlic
3/4 teaspoon mild or medium curry powder
1/2 teaspoon salt
4 cups chicken broth or vegetable broth, divided
1/2 cup chopped or slivered almonds, roasted
Steam carrots on stove or in microwave according to package directions. Meanwhile, heat olive oil in a medium pot. Add onion; sauté on medium heat until translucent and beginning to brown. Stir in garlic, curry powder and salt, and cook until fragrant. Transfer to a blender or food processor, and add cooked carrots. Add 2 cups broth, and blend until smooth. Transfer mixture back to pot, turn heat to high, and stir in remaining broth. Bring to a simmer, and season with more salt if necessary. Divide among bowls and top with almonds. Serve.