Side Pannel
Cream of Carrot Soup with Almond Croutons
- Prep Time: 5 Minutes
- Cooking Time: 40 Minutes
- Serves: 4 Servings
Cream of Carrot Soup with Almond Croutons
- Recipe Submitted by Condiments on 05/23/2014
Category: Carrots, Soups
Ingredients List
- 2½ pounds carrots, peeled and chopped
- 2 slices gluten-free bread
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons sliced almonds
- ½ cup unsweetened almond milk
- ½ teaspoon finely chopped fresh tarragon
- ½ teaspoon finely chopped fresh sage
- ½ teaspoon sea salt, separated
- ½ teaspoon freshly ground black pepper, separated
Directions
1. Preheat oven to 350Ëš F.
2. In a large pot, cover carrots with cold water and season with sea salt and pepper. Cover and bring to a boil, then bring to low-heat and simmer for 25 minutes or until the carrots are tender. Remove from heat and allow to cool. Reserve 1 cup of the cooking water.
3. Meanwhile, slice bread into ¼ inch cubes to make croutons. Add cubed bread to a large mixing bowl with olive oil and sliced almonds. Gently toss to combine. Place croutons onto a baking sheet and bake in the oven for 15-20 minutes or until golden brown and crunchy.
4.Transfer the carrots and 1 cup of cooking water to a blender; pulse until smooth. Add almond milk, tarragon, sage and sea salt and pepper; puree soup until well combined. Transfer soup to four serving bowls.
5. Serve warm topped with almond croutons.
2. In a large pot, cover carrots with cold water and season with sea salt and pepper. Cover and bring to a boil, then bring to low-heat and simmer for 25 minutes or until the carrots are tender. Remove from heat and allow to cool. Reserve 1 cup of the cooking water.
3. Meanwhile, slice bread into ¼ inch cubes to make croutons. Add cubed bread to a large mixing bowl with olive oil and sliced almonds. Gently toss to combine. Place croutons onto a baking sheet and bake in the oven for 15-20 minutes or until golden brown and crunchy.
4.Transfer the carrots and 1 cup of cooking water to a blender; pulse until smooth. Add almond milk, tarragon, sage and sea salt and pepper; puree soup until well combined. Transfer soup to four serving bowls.
5. Serve warm topped with almond croutons.
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