Carrot Basil Soup
This soup is delicious either hot, cold, or room temperature. The almonds give it a mysteriously special, rich flavor. The fresh basil adds a welcome lightness. It is simple to make, and delicious to eat.
Ingredients
1 large onion, coarsely chopped
3- 5 cloves garlic, minced
8 carrots, chopped
1 medium potato, peeled and cubed
Mineral Broth or water
1 cup of fresh basil leaves, stems removed
1/4 cup roasted, salted almonds
1 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
1-2 tablespoons extra-virgin olive oil
Directions
• In a soup pot over medium heat, sauté the onions with a pinch of sea salt in olive oil for 3-4 minutes, until the onions are translucent.
• Add garlic for an additional minute and sauté.
• Add the carrots, potato, almonds, and just enough water or broth to cover the vegetables. Bring to a boil, cover, reduce heat and simmer for 20-30 minutes until carrots are soft.
• Add the fresh basil and purée the soup with an immersion blender directly in the pot, or separately in a blender.
