Spiced Almond Butter–Carrot Soup

Ingredients

Serves: 8–10 servings

• 28g olive oil
• 85g minced onion
• 14g garlic, minced
• 14g ginger, minced
• 1 tsp ground cumin
• 1 tsp curry powder
• 2 tsp paprika
• 2 tsp kosher salt
• 455g grated carrots
• 285g red lentils
• 1.275L vegetable broth
• 140g almond butter
• 115g sliced almonds, plus extra for garnish
• 14g chopped parsley

Preparation

1. In a large pot, heat olive oil and sauté onions, garlic, and ginger until aromatic.
2. Add cumin, curry powder, paprika, and salt. Stir for about 30 seconds.
3. Add grated carrots and cook for 1–2 minutes until they begin to soften.
4. Add lentils and vegetable broth. Bring to a simmer and cook for 15–20 minutes, until the lentils are tender and breaking down.
5. Blend the soup in batches using a blender or food processor, adding almond butter to each batch to emulsify.
6. In a separate pan, toast sliced almonds in a little oil with a pinch of salt until lightly golden. Let cool.
7. Pulse toasted almonds with parsley in a food processor until medium coarse.
8. To serve, rewarm the soup and top with the almond-parsley mixture and additional toasted sliced almonds.