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Spiced Almond Butter–Carrot Soup

Created by the University of Massachusetts Amherst Dining team on behalf of Almond Board of California
Almonds

Difficulty

Medium

Prep Time

1 1/4 hours

Ingredients
Serves: 8-10 5 oz servings
  • 1 oz Olive oil
  • 3 oz minced onion
  • 1/2 oz minced garlic
  • 1/2 oz minced ginger
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 2 tsp paprika
  • 2 tsp kosher salt
  • 1 lb grated carrots
  • 10 oz red lentils
  • 45 oz vegetable broth
  • 5 oz almond butter
  • 4 oz sliced almonds, plus extra for garnish
  • 1/2 oz chopped parsley
Preparation
  1. Heat the oil in a pot and add the onions, garlic, and ginger. Saute until aromatic.
  2. Add the spices and stir for 30 seconds.
  3. Add the carrots and stir for 1 to 2 minutes, until they begin to soften.
  4. Add the lentils and broth and bring to a simmer. Cook until the lentils are tender and have broken down, 15 to 20 minutes.
  5. Puree the soup in batches with a blender or food processor, adding the almond butter to emulsify it.
  6. Toast the almonds in a pan with some oil and salt until light golden brown. Cool completely, then add them to a food processor with the parsley and pulse until medium coarse.
  7. For service, rewarm the soup. Top individual servings with the almond-parsley garnish and extra sliced almonds.
Notes
  1. Drizzle the soup with olive or almond oil for additional flavor and eye appeal.
Nutritional Info
Per Serving
NAME AMOUNT
Calories 169.81
Total Fat 8.564
Saturated Fat 0.817
Trans Fat 0
Cholesterol 0
Sodium 251.44
Total Carbohydrate 13.976
Dietary Fiber 1.767
Total Sugars 2.228
Protein 8.157
Vitamin D 0
Calcium 50.289
Iron 1.597
Potassium 196.59
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.