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Carrot Almond Soup (D/P, KLP, TNT)
Source: Jerusalem Post
Serves: 8 to 10

1 kg (2/2 lbs.) carrots, chopped
4 cups stock or water (I used veggie bouillon powder mixed with water)
1-1/2 tsp. salt (I used only 1 tsp.)
1 medium potato, chopped
1 large onion, chopped
1 to 2 small cloves garlic, chopped fine (I used 2)
1/3 cup chopped almonds
1 cup milk (I used soy milk to keep it pareve)
1/2 flat tsp. EACH dried thyme, basil and marjoram
Toasted slivered almonds, for garnish

Bring the first four ingredients to a boil and simmer covered for 12 to 15 minutes, or until the veggies are soft. Cool.

Sauté onion, garlic and nuts in oil or butter with a little salt until the onions are transparent. I sautéed the onion and garlic in a non-stick pan without oil or butter - just a little water. I toasted the nuts separately in the microwave.

Puree everything together in a blender, return to the pot and whisk in the milk and herbs.

Refrigerate as soon as possible.

Poster's Notes:
This recipe was a hit at last Shabbat's lunch. I'm always on the lookout for new and interesting cold soup recipes, so when I saw this one in last week's Jerusalem Post I decided to try it. It's easy to make and very refreshing.

Posted by Annice Grinberg, Z'L

Nutritional Info Per Serving: (based on 10 servings using 1% soy milk) 91Calories; 3g Fat (27.4% calories from fat); 3g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 256mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat