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.
I simply love this thick creamy soup.
- ½ kilogram carrots (skin peeled and boiled)
- 1000 millilitres stock
- 1 clove chopped garlic
- 83 millilitres almonds (blanched, peeled and chopped - reserve a few chopped ones for decoration)
- fresh cream (a little)
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.
The key is to find the right carrots...