Ingredients
The following ingredients have 3 Servings
- 2 cups carrots [9oz/250 gms] cut into 1/2 inch dice
- 1 1/2 cups whole milk and some extra
- 1/4 cup sugar
- 1/4 teaspoon powdered cardamom
- 10 almonds
- 1 tablespoon salted butter[adds a nice countepoint to the sweet soup]
- 1 tablespoon golden raisins
- 2 tablespoons 1/2 and 1/2 or light cream
- toasted slivered almonds [optional]
Instruction
- Soak the almonds in warm water for a couple of hours before starting the soup. Before using, remove the skin.
- Put diced carrots in a cup of milk and pressure cook it. If you don't have access to a pressure cooker, cook it in milk till the carrots are soft and disintegrate when pressed between two fingers.
- If your milk has evaporated in the process of cooking, top up the remaining milk to make 1 and 1/2 cups of milk in total. You loose very little liquid if you pressure cook the carrots.
- Grind 8 almonds in some of the milk in a blender. Then add the steamed carrots, the rest of the milk and puree till almost baby food consistancy.
- Pour the carrot, almond milk puree in a saucepan. Add the sugar and cardamom powder and let it come to a boil. Then let it simmer for about 10 minutes. You will get a little over two cups of creamy carrot soup.
- Of couse you can add some more sugar, milk or cardamom depending on your taste.
- Once the soup cools down, refrigerate. for at least two hours.
- Meanwhile make the pesto. Brown the butter and turn the stove off. Add the raisins to the butter and stir it for a few till it get rehydrated. Put the brown butter, raisins, the remaining two almonds and the 1/2 and 1/2 or light cream and blend till you get a gritty textured pesto.
- Serve the chilled soup with a dollop of the pesto and slivered almonds if using.