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Recipe for Carrot Soup

This upscale, classy carrot soup is perfect for a dinner party. You can enjoy it even if you don't drink, as the alcohol will evaporate during the cooking process, leaving the elegant taste of white wine with none of the intoxication.

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Carrot Soup with Wine and Almonds

Ingredients

1 cup (250 mL) diced onions
1 bay leaf
1/4 teaspoon (1.25 mL) ground ginger
Rounded 3/4 teaspoon (7.5 mL) curry powder
1 teaspoon (5 mL) chopped fresh parsley
1/2 stick (1/4 cup) (60 mL) unsalted butter
1 large potato, peeled and diced
1 1/2 lb carrots (750 g) , peeled and diced
1 3/4 cups (450 mL) chicken broth
1 cup (250 mL) white wine
1 1/4 cups (300 mL) water
3/4 teaspoon (3.75 mL) salt
1/4 teaspoon (1.25 mL) black pepper
1/4 cup (60 mL) sliced almonds, toasted

Directions

Saute onions, bay leaf, ginger, curry powder, and parsley in butter in a heavy saucepan over medium-low heat, stirring occasionally, for ten minutes.

Add potato, carrots, chicken broth, wine, salt, and pepper to the pan and bring to a boil.

Simmer, covered, until carrots are tender, about 25 minutes. Discard bay leaf. Using an immersion blender, purée the mixture. Sprinkle with almonds and serve immediately.

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