Carrot Soup with Toasted Almonds

This carrot soup is surprisingly comforting. You'd think with the carrots and the apple cider that it would be super sweet, but the thyme, curry, and chicken stock balance it out very nicely. I've made this soup so often in the past month! Everyone who has tasted it has loved it. Enjoy! Original recipe from epicurious.com

Ingredients:
1 cup shallots, sliced
1 bay leaf
1/4 t ground ginger
3/4 t curry powder
1 t thyme, chopped
1/2 stick unsalted butter
1 small potato
1 1/2 lbs. carrots, peeled and diced
1 3/4 cup chicken stock
1 cup apple cider
1 1/4 cup water (add more or less to get desired consistency)
3/4 t salt
1/4 t black pepper
1/4 cup sliced almonds, toasted

Directions:

Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart 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.