Ingredients
1 small onion, thinly sliced
3 tablespoons olive oil
1 3/4 teaspoons curry powder (preferably Madras)
1/4 teaspoon hot red-pepper flakes
1 tablespoon finely chopped peeled ginger
3 garlic cloves, finely chopped
2 lb carrots, peeled and chopped
4 cups water
2 cups plain unsweetened almond milk
4 cilantro sprigs, leaves and stems reserved separately
1/3 cup sliced almonds, toasted
Preparation
Cook onion in oil with 1/2 tsp salt in a 4-qt heavy pot over medium heat, stirring occasionally, until soft, about 10 minutes. Add curry powder, red-pepper flakes, ginger, and garlic and cook, stirring, until garlic is golden, 1 to 2 minutes. Add carrots, water, almond milk, cilantro stems, and 1/2 tsp salt and simmer, partially covered, stirring occasionally, until carrots are tender, about 20 minutes. Blend soup in batches in a blender until smooth (use caution when blending hot liquids). Season with salt. Serve sprinkled with cilantro leaves and toasted almonds.
