SERVINGS: 3 to 4  

PREP TIME: 10 mins

COOK TIME: 40 mins



1/4 cup Fresh GourmetŪ Toasted Sliced Almonds
1 cup sliced shallots (about 4 large)
1 Turkish or 1/2 California bay leaf
1/4 tsp ground ginger
Rounded 3/4 tsp curry powder
1 tsp chopped fresh thyme
1/2 stick (1/4 cup) unsalted butter
1 small boiled potato (3 oz)
1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup apple cider (preferably unfiltered)
1 1/4 cups water
3/4 tsp salt
1/4 tsp black pepper

Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2 to 3-qrt heavy saucepan over moderately low heat, stirring occassionally., until shallots are softened and pale golden, 6 to 8 mins.

Meanwhile, peel potato and but into 1/2 inch cubes.

Add potato to shallot mixture alog with carrots, broth, cider, water, salt and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 mins. Discard bay leaf.

Puree soup in two batches in a blender until smooth, trasferring as blended to a large bowl (use caution when blending hot liquids). Return to saucepan to reheat if necessary.

Serve soup sprinkled with Fresh GourmetŪ Toasted Sliced Almonds.