2019-11-01 Real Simple

Carrot soup

with candied

almonds

Easy Dinner 2

ACTIVE TIME 25 MINUTES

TOTAL TIME 45 MINUTES SERVES 4

✓ Freezable ✓ Make Ahead ✓ Vegetarian

5 Tbsp. unsalted butter,

divided

2 fresh rosemary sprigs

1/2 cup sliced almonds

2 Tbsp. granulated sugar

1/4 tsp. cayenne

1 1/4 tsp. kosher salt, divided

1 small yellow onion,

chopped (about 1 cup)

2 cloves garlic, chopped

2 lb. carrots, peeled

and chopped

4 1/2 cups low-sodium

vegetable broth, divided

1/2 tsp. black pepper

2 oz. fresh goat cheese,

softened

4 diagonally cut baguette

slices (1 in. thick), toasted

Extra-virgin olive oil,

for serving

LINE a baking sheet with parch-

ment paper. Melt 3 tablespoons

butter in a large saucepan over

medium-high. Add rosemary and

cook until crisp, about 2 minutes.

Remove and discard rosemary.

Add almonds, sugar, and cayenne

to butter in pan and cook, stirring

constantly, until almonds are

lightly browned, 2 to 3 minutes.

Spread almond mixture in a

single layer on prepared baking

sheet; season with 1/4 teaspoon

salt. Let cool completely, about

15 minutes. Break into bite-

size pieces.

WHILE almonds cool, wipe out

saucepan and heat remaining

2 tablespoons butter over

medium. Add onion and garlic;

cook, stirring occasionally, until

softened, about 8 minutes. Add

carrots, 4 cups broth, pepper,

and remaining 1 teaspoon salt.

Cover and cook until carrots are

very tender, 20 to 25 minutes.

Transfer mixture to a blender and

secure lid; remove center cap

to allow steam to escape. Place

a clean dish towel over opening.

Blend until very smooth, about

1 minute, adding remaining

1/2 cup broth if needed to reach

desired consistency.

SPREAD goat cheese on toasts.

Divide soup among 4 bowls; top

each with a goat cheese toast.

Drizzle with oil and sprinkle with

candied almonds.

PER SERVING: 462 CALORIES, 26G

FAT (13G SAT.), 49MG CHOL., 9G FIBER,

11G PRO., 50G CARB., 872MG SOD.,

20G SUGAR