Carrot Almond Soup
When I set out to write some Christmas recipes for our #homemadeMonday series I just knew I had to write about a carrot almond soup with which I´ve been experimenting for a while. We´ve been eating a lot of carrots in our house lately. I have a hunch it´s because carrots are Yoshi´s favourite healthy snacks. Add almonds and maybe some chilli peppers to the equation and you have yourself a perfect creamy carrot soup for these cold winter days.
three big carrots
60 g almonds
one medium sized onion
four garlic cloves
two chilli peppers (if you want to give it some spiciness)
a veggie Knorr cube
salt and pepper to taste
1. Chop the onion and fry it in a deep pan in some olive oil until golden along with the almonds for them to release their aroma. Add the crushed garlic cloves and fry for another minute. Optional: if you want it spicy, add the chilli pepper at the same moment as the garlic.
2. In the meantime peel the carrots and cut them in cubes while separately boiling 1 litre of water.
3. Add the carrots to the deep pan and fry for 10 minutes along with the onion and garlic cloves. Season with a pinch of salt. After the 10 minutes are done, add the boiling water and the Knorr cube. Bring to a boil and let boil for 20 minutes or until the carrots are boiled through.
4. Let the mixture cool down a bit and add the whole thing to a blender. Blend until you obtain a cream. Serve with some almonds and cajun seasoning.