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Carrot & Almond Soup

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Carrot & Almond Soup

 Adapted from Food Network


  • 1 pound peeled and chopped carrots
  • 1/2 small onion chopped
  • 1/2 cup almonds
  • 1 Tbsp butter
  • 2 Tbsp coconut oil
  • 1 1/2 tsp cumin
  • 1/4 tsp curry
  • 1/4 tsp ginger
  • 2 cup vegetable stock, 4 cups water
  • 1 can garbanzo beans
  • 1/2 cup plain greek yogurt


  1. Heat almonds in butter over medium heat for 3 minutes or until fragrant. Then chop by hand or in food processor. Set almonds aside.
  2. In 5 quart pot, place carrots, onions, cumin, curry and ginger in coconut oil. Let brown for 10 minutes on medium heat.
  3. Add vegetable stock, water and garbanzo beans to pot.
  4. Cook another 10 minutes or until beans are very soft.
  5. In food processor, place half soup mixture (that’s all that will fit) and half of chopped almonds together and pulse until smooth. Do this in two batches.
  6. Return soup to pot and add yogurt, stirring well to combine over medium heat.
  7. Sprinkle soup with left over chopped almonds or garnish of choice and ENJOY!


About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

3 responses »

  1. Thanks for liking my Crepe Cake, your soup sounds really good!


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