Orangey Carrot Almond Soup

A community recipe by Community

Not tested or verified by Nigella.com

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Introduction

I simply love this thick creamy soup.

Ingredients

Serves: 4

Metric Cups

1 pound carrots (skin peeled and boiled)
4 cups stock
salt
pepper
1 clove chopped garlic
⅓ cup almonds (blanched, peeled and chopped - reserve a few chopped ones for decoration)
fresh cream (a little)

½ kilogram carrots (skin peeled and boiled)
1 litre stock
salt
pepper
1 clove chopped garlic
80 millilitres almonds (blanched, peeled and chopped - reserve a few chopped ones for decoration)
fresh cream (a little)

Method

Orangey Carrot Almond Soup is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Puree the carrots and almond together in a blender.

Heat a sauce pan and add the puree and the stock and bring to a boil.

Add garlic,salt,pepper and boil for 3-4 min or until thick.

Serve with chopped almonds and dribble a little cream on top.

Puree the carrots and almond together in a blender.

Heat a sauce pan and add the puree and the stock and bring to a boil.

Add garlic,salt,pepper and boil for 3-4 min or until thick.

Serve with chopped almonds and dribble a little cream on top.