
Carrot with Toasted Almond SoupRoland Bello
The secret to this simple recipe is using the best carrots you can find; taste them to make sure they are sweet and full of flavor.
Cooks' notes:
•Soup can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat. Thin with additional water if necessary.
•Almonds can be toasted 2 days ahead and cooled completely, then kept in an airtight container at room temperature.