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Carrot and Almond Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This recipe comes from Gillian McKeith

This recipe comes from Gillian McKeith

Ingredients

Serves: 8

Metric Cups
  • 2 onions (peeled and chopped)
  • 2 cloves garlic (peeled and chopped)
  • 6 carrots (peeled and chopped)
  • 2 sticks celery (trimmed and chopped)
  • 1 tablespoon vegetable stock powder
  • 3 tablespoons fresh coriander (stalks reserved)
  • 3 tablespoons fresh parsley (stalks reserved)
  • 100 grams ground almonds
  • 2 onions (peeled and chopped)
  • 2 cloves garlic (peeled and chopped)
  • 6 carrots (peeled and chopped)
  • 2 sticks celery (trimmed and chopped)
  • 1 tablespoon vegetable broth powder
  • 3 tablespoons cilantro (stalks reserved)
  • 3 tablespoons fresh parsley (stalks reserved)
  • 3½ ounces almond meal

Method

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

  • Place onions, garlic, carrots and celery in a large saucepan. Add 1.25 litres of boiling water and stock powder. Bring to the boil with herb stalks.
  • Lower the heat and simmer for 30 mins or until veg is tender
  • Remove from the heat and remove herb stalks.
  • Blend with a stick blender and add ground almonds. you may need to add extra water if it is too thick.
  • Serve sprinkled with chopped coriander and parsley.
  • Place onions, garlic, carrots and celery in a large saucepan. Add 1.25 litres of boiling water and stock powder. Bring to the boil with herb stalks.
  • Lower the heat and simmer for 30 mins or until veg is tender
  • Remove from the heat and remove herb stalks.
  • Blend with a stick blender and add almond meal. you may need to add extra water if it is too thick.
  • Serve sprinkled with chopped coriander and parsley.
  • Tell us what you think