Curried Almond Carrot Soup

• 1 small onion, thinly sliced
• 3 tablespoons olive oil
• 1 3/4 teaspoons curry powder (preferably Madras)
• 1/4 teaspoon hot red-pepper flakes
• 1 tablespoon finely chopped peeled ginger
• 3 garlic cloves, finely chopped
• 2 lb carrots, peeled and chopped
• 4 cups water
• 2 cups plain unsweetened almond milk
• 4 cilantro sprigs, leaves and stems reserved separately
• 1/3 cup sliced almonds, toasted

1. Cook onion in oil with 1/2 tsp salt in a 4-qt heavy pot over medium heat, stirring occasionally, until soft, about 10 minutes. Add curry powder, red-pepper flakes, ginger, and garlic and cook, stirring, until garlic is golden, 1 to 2 minutes.
2. Add carrots, water, almond milk, cilantro stems, and 1/2 tsp salt and simmer, partially covered, stirring occasionally, until carrots are tender, about 20 minutes.
3. Blend soup in batches in a blender until smooth (use caution when blending hot liquids). Season with salt.
4. Serve sprinkled with cilantro leaves and toasted almonds.

onion, olive oil, curry powder, hot redpepper, peeled ginger, garlic, carrots, water, milk, cilantro sprigs, almonds

Taken from www.epicurious.com/recipes/member/views/curried-almond-carrot-soup-50185283 (may not work)