Blender/Immersion Blender: Used for pureeing and blending ingredients to make smooth, uniform soups.
Cutting Board: An essential tool in the kitchen used for cutting vegetables like carrots and almonds.
Chef's Knife: A chef's knife is a kitchen staple for cutting vegetables and fruits efficiently.
Sauté Pan: Perfect for cooking onions, garlic, and other vegetables that might be part of the soup base.
Cooking Pot: A large pot or saucepan needed for cooking and blending the soup mixture.
Strainer: Used to remove solids from the soup after blending.
Soup Tureen: Useful for serving and storing prepared soups like carrot with toasted almond soup.
Soup Ladle: Perfect for serving the finished carrot with toasted almond soup.
Mixing Bowl: Essential for combining ingredients before cooking.
Peeler: A vegetable peeler may be used to prepare the carrots and almonds by removing skins or unwanted outer layers.
Microplane Grater: Can be used to finely grate carrots or even nutmeg if the recipe calls for it.
1 cup sliced shallots (about 4 large)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground ginger
Rounded 3/4 teaspoon curry powder
1 teaspoon chopped fresh thyme
1/2 stick (1/4 cup) unsalted butter
1 small boiling potato (3 oz)
1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup apple cider (preferably unfiltered)
1 1/4 cups water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sliced almonds, toasted
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About