Carrot with Toasted Almond Soup

Ingredients

• 0.3 cup almonds toasted sliced
• 1 cup apple cider (preferably unfiltered)
• 0.3 teaspoon pepper black
• 1.5 lb carrots peeled
• 0.8 teaspoon rounded curry powder 
• 1 teaspoon thyme leaves fresh chopped
• 0.3 teaspoon ground ginger 
• 14 fl. oz. chicken broth reduced-sodium
• 3 oz potatoes boiling
• 0.8 teaspoon salt 
• 1 cup shallots sliced ( 4 large)
• 1  turkish or 
• 0.3 cup butter unsalted
• 1.3 cups water 

Equipment

• bowl
• sauce pan
• blender

Directions

1. Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes.
2. Meanwhile, peel potato and cut into 1/2-inch cubes.
3. Add potato to shallot mixture along 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 minutes. Discard bay leaf.
4. Purée soup in 2 batches in a blender until smooth, transferring as blended to a large bowl (use caution when blending hot liquids). Return to saucepan to reheat if necessary.
5. Serve soup sprinkled with almonds.
6. •Soup can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat. Thin with additional water if necessary.•Almonds can be toasted 2 days ahead and cooled completely, then kept in an airtight container at room temperature.