ingredients 1 cup sliced shallots (about 4 large) 1 bay leaf 1/4 teaspoon ground ginger 3/4 teaspoon curry powder 1 teaspoon chopped fresh thyme 1/2 stick (1/4 cup) unsalted butter 1 small boiling potato (3 oz) 1 1/2 lb carrots, peeled and cut 1/4 inch thick 1 3/4 cups reduced-sodium chicken broth (14 fl oz) 1 cup apple cider 1 1/4 cups water 3/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup sliced almonds, toasted

preparation

Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes.

Meanwhile, peel potato and cut into 1/2-inch cubes.

Add potato to shallot mixture along with carrots, broth, cider, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf.

Purée soup in 2 batches in a blender until smooth, transferring as blended to a large bowl (use caution when blending hot liquids). Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds.

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.
Serves 4