Creamy Almond Tomato and Carrot Soup
Ingredients
- 150g brown onion, sliced
- 400g tomato, chopped
- 100g carrot, sliced
- 1 clove garlic, sliced
- 1/2 cup (80g) raw almonds (soak in hot water for 15-20 minutes, remove skin, and rinse)
- 2 cups (480ml) vegetable stock
- 1 bay leaf
- Pink salt, to taste
- Black pepper, to taste
- Olive oil, as needed
- 1/4 cup chopped Italian parsley, for serving
Curried quinoa and nuts
- 1/2 cup cooked quinoa
- 1/4 cup chopped nuts (e.g., almonds and cashews)
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon curry powder
- Salt, to taste
Preparation
In a medium pot, sauté onion and garlic with 2 tablespoons olive oil for a few minutes. Add a pinch of pink salt and continue to sauté until they become tender.
Add carrots and stir constantly for a few minutes.
Add almonds, tomatoes, vegetable stock, 1 teaspoon pink salt, and bay leaf. Bring to a boil, then reduce heat, cover with a lid, and simmer for 30 minutes over low heat.
Remove the bay leaf and transfer everything to a high-speed blender. Blend until smooth. Add salt and pepper to taste.
Serve with chopped Italian parsley and curried quinoa and nuts.
Curried quinoa and nuts
In a small bowl, mix 1/2 cup cooked quinoa, 1/4 cup chopped nuts, 2 teaspoons extra virgin olive oil, and 1/2 teaspoon curry powder. Season with salt to taste.
