MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Curried Carrot Almond Soup
 Categories: Soups, Curry, Chiles, Vegetables, Nuts
      Yield: 4 Servings
 
      1 sm Onion; thin sliced
      3 tb Olive oil
  1 3/4 ts Madras curry powder
    1/4 ts Hot red-pepper flakes
      1 tb Fresh ginger;
           - peeled, finely chopped
      3 cl Garlic; finely chopped
      2 lb Carrots; peeled, chopped
      4 c  Water
      2 c  Plain unsweetened almond
           - milk
      4    Cilantro sprigs;
           - leaves & stems reserved
           - separately
    1/3 c  Sliced almonds; toasted
 
  Cook onion in oil with 1/2 ts salt in a 4 qt heavy pot over medium
  heat, stirring occasionally, until soft, about 10 minutes. Add
  curry powder, red-pepper flakes, ginger, and garlic, and cook,
  stirring, until garlic is golden, 1 to 2 minutes.
  
  Add carrots, water, almond milk, cilantro stems, and 1/2 ts salt
  and simmer, partially covered, stirring occasionally, until carrots
  are tender, about 20 minutes.
  
  Blend soup in batches in a blender until smooth. Use caution when
  blending hot liquids. Season with salt.
  
  Serve sprinkled with cilantro leaves and toasted almonds.
  
  Recipe by Andrea Albin
  
  Recipe FROM: Gourmet Live, Oct 2011
  
  Formatted by: Dave Drum, Oct 21, 2011
  
  Uncle Dirty Dave's Archives
 
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