Name: Carrot with Toasted Almond Soup
Cook time: 25 min
Total time: 45 min
Yield: Makes 4 (first course) servings
Ingredients: 1 cup sliced shallots (about 4 large); 1 Turkish or 1/2 California bay leaf; 1/4 teaspoon ground ginger; Rounded 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 crosswise 1/4 inch thick; 1 3/4 cups reduced-sodium chicken broth (14 fl oz); 1 cup apple cider (preferably unfiltered); 1 1/4 cups water; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup sliced almonds, toasted

Image may contain Bowl Cutlery Spoon Food and Gravy

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.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.