Active Time

　　25 min

　　Total Time

　　45 min

　　The secret to this simple recipe is using the best carrots you can find; taste them to make sure they are sweet and full of flavor.

　　

Ingredients

Makes 4 (first course) servings

　　1 cup sliced shallots (about 4 large)

　　1 Turkish or 1/2 California bay leaf

　　1/4 teaspoon ground ginger

　　Rounded 3/4 teaspoon curry powder

　　1 teaspoon chopped fresh thyme

　　1/2 stick (1/4 cup) unsalted butter

　　1 small boiling 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 teaspoon salt

　　1/4 teaspoon black pepper

　　1/4 cup sliced almonds, toasted

　　

Step 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.

　　

Step 2

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

　　

Step 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.

　　

Step 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. Serve soup sprinkled with almonds.

　　Cooks' notes:

　　•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.