Carrot With Toasted Almond Soup Recipes

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GLAZED CARROTS WITH ALMONDS



Glazed Carrots with Almonds image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Cook 2 pounds carrots (cut on an angle into 1 1/2-inch pieces) in salted boiling water until crisp-tender, 8 to 10 minutes; drain. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1/4 cup sliced almonds, 3 sliced garlic cloves and 1/4 teaspoon red pepper flakes; cook, stirring, until toasted, 4 to 5 minutes. Remove with a slotted spoon to a bowl. Add the carrots, 2 tablespoons each maple syrup and white wine vinegar and 1/2 teaspoon kosher salt to the skillet. Cook over medium-high heat, stirring, until glazed, 4 to 5 minutes. Toss the almond mixture with 2 tablespoons each chopped chives and parsley; season with salt. Sprinkle over the carrots.

CARROT WITH TOASTED ALMOND SOUP



Carrot with Toasted Almond Soup image

Categories     Soup/Stew     Blender     Food Processor     Vegetable     Christmas     Thanksgiving     Quick & Easy     Almond     Carrot     Fall     Winter     Gourmet

Yield Makes 4 (first course) servings

Number Of Ingredients 14

1 cup sliced shallots (about 4 large)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground ginger
Rounded 3/4 teaspoon curry powder
1 teaspoon chopped fresh thyme
1/2 stick (1/4 cup) unsalted butter
1 small boiling potato (3 oz)
1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup apple cider (preferably unfiltered)
1 1/4 cups water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sliced almonds, toasted

Steps:

  • Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes.
  • Meanwhile, peel potato and cut into 1/2-inch cubes.
  • Add potato to shallot mixture along with carrots, broth, cider, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf.
  • Purée soup in 2 batches in a blender until smooth, transferring as blended to a large bowl (use caution when blending hot liquids). Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds.

CARROT-ALMOND SOUP



Carrot-Almond Soup image

Provided by Food Network Kitchen

Time 35m

Yield 6 (1 1/2 cup) servings

Number Of Ingredients 15

2 tablespoons canola oil
2 tablespoons unsalted butter
1/2 cup whole almonds
1 pound carrots, sliced
1 medium yellow onion, diced
3 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
Freshly ground black pepper
6 cups water
1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup plain yogurt
1/3 cup fresh cilantro leaves, roughly chopped
Finely grated zest of 1 lemon

Steps:

  • Heat the oil and butter over medium heat in a large soup pot. Add the almonds and stir until toasted, about 3 minutes. Transfer nuts with a slotted spoon to a small plate and reserve.
  • Add the carrots, onion, salt, cumin, coriander, ginger, and pepper to the pot and cook, stirring occasionally until tender, about 10 minutes. Increase the heat to high and cook until the vegetables brown, about 4 minutes more.
  • Add the water and chickpeas to the pot. Bring the soup to a simmer and cook until the beans are very tender, about 10 minutes.
  • Meanwhile, stir together the yogurt, cilantro, and lemon zest in a small bowl.
  • Roughly chop the reserved almonds. Transfer half of the almonds and half of the soup to a blender. Pulse at first, and then puree, to make a smooth soup base. Return the pureed soup to the pot and heat. Stir in the yogurt mixture, divide among warmed bowls, and serve with the remaining chopped almonds sprinkled on top.

CARROT WITH TOASTED ALMOND SOUP



Carrot With Toasted Almond Soup image

Make and share this Carrot With Toasted Almond Soup recipe from Food.com.

Provided by Annacia

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup sliced shallot (about 4 large)
1 turkish bay leaf
1/4 teaspoon ground ginger
3/4 teaspoon curry powder
1 teaspoon chopped fresh thyme
1/4 cup unsalted butter
1 (3 ounce) boiling potatoes
1 1/2 lbs carrots, peeled and cut crosswise 1/4 inch thick
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup apple cider (preferably unfiltered)
1 1/4 cups water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sliced almonds, toasted

Steps:

  • Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes.
  • Meanwhile, peel potato and cut into 1/2-inch cubes.
  • Add potato to shallot mixture along with carrots, broth, cider, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf.
  • Purée soup in 2 batches in a blender until smooth, transferring as blended to a large bowl (use caution when blending hot liquids). Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds.

Nutrition Facts : Calories 271.2, Fat 15.6, SaturatedFat 7.8, Cholesterol 30.5, Sodium 594.3, Carbohydrate 30.2, Fiber 6, Sugar 8.4, Protein 6.5

CARROTS IN ALMOND SAUCE



Carrots in Almond Sauce image

Here's an easy way to add elegance and flavor to a plain vegetable. The combination of tender carrots and crunchy nuts is different and delightful. Plus, the touch of dill lends just the right "zip". -Carol Anderson, Salt Lake City, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

1 pound carrots, julienned
1/2 cup thinly sliced green onions
1/4 cup butter
1 teaspoon cornstarch
1/2 cup water
1/2 teaspoon chicken bouillon granules
1/2 teaspoon dill weed
1/8 teaspoon pepper
1/4 cup sliced almonds, toasted

Steps:

  • In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Transfer to a serving bowl and keep warm. , In the same pan, saute onions in butter until tender. Combine cornstarch and water until smooth; stir into onions. Add bouillon, dill and pepper. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened and bubbly. Stir in almonds. Pour over carrots; stir to coat.

Nutrition Facts : Calories 127 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 175mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

ALMOND CARROTS



Almond Carrots image

This was my grandmother's recipe. It is easy to make and goes great with any meal.

Provided by LADYEM

Categories     Side Dish     Vegetables     Onion

Time 8h30m

Yield 12

Number Of Ingredients 8

2 pounds carrots, sliced
1 small onion, thinly sliced
1 small green bell pepper, cut into thin strips
½ cup vegetable oil
½ cup white sugar
¼ cup distilled white vinegar
2 teaspoons almond extract
1 teaspoon dried basil

Steps:

  • In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.
  • In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.
  • Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold.

Nutrition Facts : Calories 145 calories, Carbohydrate 15.4 g, Fat 9.3 g, Fiber 2.5 g, Protein 0.7 g, SaturatedFat 1.5 g, Sodium 44.4 mg, Sugar 11.3 g

CARROT SALAD WITH TOASTED ALMONDS



Carrot Salad With Toasted Almonds image

You can use lettuce instead of spinach in this. You can use cooked carrots in this instead of raw if desired.

Provided by Nyteglori

Categories     Spinach

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons low-fat sour cream
2 tablespoons low fat cottage cheese
1 tablespoon chopped parsley
3 drops Tabasco sauce
3 drops lemon juice
salt and pepper
4 carrots, julienne
4 cups fresh Baby Spinach
1/4 cup toasted almond
cherry tomatoes (optional)

Steps:

  • Blend sour cream, cottage cheese, Tabasco, lemon juice until smooth. Add parsley, salt and pepper and blend a few seconds longer.
  • Pour dressing over carrots and mix (be gentle if using cooked carrots).
  • Arrange spinach in 4 bowls, and spoon carrots in center of bowls. Top with almonds and cherry tomatoes.

Nutrition Facts : Calories 104.8, Fat 6.3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 95.9, Carbohydrate 9.6, Fiber 3.3, Sugar 3.7, Protein 4.4

CARROT AND ALMOND CAKE



Carrot And Almond Cake image

Provided by Suzanne Hamlin

Categories     dessert

Time 1h15m

Yield 1 9-inch round cake (8 servings)

Number Of Ingredients 10

Unsalted butter and flour for pan
2 cups whole unpeeled almonds
1/2 cup crushed amaretti cookies
2 teaspoons baking powder
4 eggs, separated
1/4 cup sugar
Grated zest of 1 lemon
Few drops almond extract
1/2 cups carrots (about 5 medium), peeled and coarsely grated
Confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan. Finely grind the almonds in a nut grinder, coffee grinder or blender.
  • In a large mixing bowl, stir together the ground almonds, amaretti and baking powder. In another bowl, beat the egg yolks with the sugar until pale yellow and creamy, and then stir in the lemon zest and almond extract. Add yolk mixture to the almond mixture, along with the grated carrots, and stir just until combined.
  • In a large, clean mixing bowl, beat the egg whites until stiff and gently fold them into the egg mixture. Pour into the prepared pan, and bake on the middle level of the oven for 50 to 60 minutes, or until a skewer inserted into the center comes out clean. Remove from oven and let cool on a rack.
  • Run a knife around the sides of the pan, release and transfer cake to a dish. Dust with confectioners' sugar, and serve at room temperature. (It keeps well at room temperature, wrapped in aluminum foil.)

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 18 grams, Carbohydrate 19 grams, Fat 21 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 142 milligrams, Sugar 9 grams, TransFat 0 grams

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