Carrot Apple Soup with Toasted Almonds << Back to Sattwic Foods

1 cup sliced Shallots
1 Bay leaf
1/2 tsp. ground Ginger
(or) 2 tsp. freshly grated Ginger
1 tsp. Curry powder
1 tsp. dried Thyme (or)
1 tbsp. fresh Thyme, chopped
1/4 cup Olive oil (or)
1/8 cup Ghee + 1/8 cup Olive oil
1 cup chopped Squash
1 and 1/2 lb. Carrots, peeled and
chopped (about 6 large carrots)
2 cups salt-free Vegetable broth
1 cup Apple cider
1 and 1/2 cups Water
Salt and Pepper to taste
1/4 cup sliced Almonds, toasted


Cook shallots, bay leaf, ginger, curry powder, and thyme in oil in a heavy saucepan over medium heat, stirring occasionally, until shallots are softened for 6 to 8 minutes. Add carrots and squash to the pot, then add broth, cider, water, salt, and pepper and bring it to a boil. Reduce heat and simmer, covered, until carrots are tender, around 30 minutes. Discard bay leaf. Puree soup in 2 batches in a blender, or using a wand-style blender, until silky smooth. Add more water or apple cider if you’d like to achieve a thinner soup. Serve with a squeeze of lemon and sprinkled with almonds.

Note: This is a very smooth soup, but if you like more texture, reserve some of the chopped carrots before blending the soup, and fry some extra shallots or onion in olive oil, and stir into the blended soup or dollop over the soup. To make it a larger meal, serve with bread, tomatoes and avocados.

Serves 4-5

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