Saturday, November 20, 2010

Almond Soup with Cardamom served with roasted Veggies

The roasted organic Potatoes and Carrots were great. Tossed in olive oil and seasoned with salt, pepper and thyme. I cook them at 425 degrees for about 20 - 30 minutes.
The soup is unusual, its rich and makes an elegant start to an Indian meal. I really like cardamom.

1 tbsp olive oil
1 medium onion, chopped
1 medium russet potato, chopped
1 medium red bell pepper, chopped
4 cups veggie broth
1/2 tsp ground cardamom
Salt and freshly ground black pepper
1/2 cup almond butter
1/4 cup sliced toasted almonds, for garnish

In a soup pot, heat the oil over medium heat. Add the onion, potato, and bell pepper. Cover and cook until softened, about 5 minutes. Add the broth, cardamom, and salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer, uncovered, until the vegetables are tender, about 30 minutes.
Add the almond butter and puree in the pot with an immersion blender. Reheat over medium heat until hot.
Ladle the soup into bowls, sprinkle with the almonds and serve.

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