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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
  • 1oz Olive oil
  • 3oz Onions, minced
  • 1/2oz Garlic, minced
  • 1/2 oz Ginger, minced
  • 1 tsp Ground cumin
  • 1 tsp Curry powder
  • 2 tsp Paprika
  • 2 tsp Kosher salt
  • 1lb Carrots, grated
  • 10oz Red lentils
  • 45oz Vegetable Broth
  • 5oz Almond butter
  • 4oz Sliced almonds, plus extra for garnish
  • 1/2oz Parsley, chopped
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.
  8. Notes: 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.