Categories: Curry, Soup

Ingredients

• 3/4 pound (12 ounces) frozen carrots
• 2 teaspoons olive oil
• 1 small white onion, sliced
• 1 teaspoon minced garlic
• 3/4 teaspoon mild or medium curry powder
• 1/2 teaspoon salt
• 4 cups chicken broth or vegetable broth, divided
• 1/2 cup chopped or slivered almonds, roasted

Directions

1. Steam carrots on stove or in microwave according to package directions.

2. Meanwhile, heat olive oil in a medium pot. Add onion; sauté on medium heat until translucent and beginning to brown. Stir in garlic, curry powder, and salt, and cook until fragrant.

3. Transfer to a blender or food processor, and add cooked carrots. Add 2 cups broth, and blend until smooth.

4. Transfer mixture back to pot, turn heat to high, and stir in remaining broth. Bring to a simmer, and season with more salt if necessary. Divide among bowls and top with almonds. Serve.

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