Carrot Ginger Soup with Almond Flakes

It’s a little silly how excited I still get about snow but I really really do! Maybe because it makes me feel like a kid again or maybe because Belgium just looks so much prettier with snow! When spending a lot of time outside in the snow, I love to warm myself up with either hot almond chocolate milk or a cup of hot soup! Yesterday I made my old good carrot soup but with a ginger twist as suggested by one of my readers and I just had to share it with you! This soup is so comforting and the ginger instantly warms you up from the inside.  I topped the soup with some toasted almond flakes but you can also drizzle it with some olive oil or soy cream.

I’m throwing in a few of the snow fun pics taken by my wonderful husband – hope you don’t mind!

Ingredients
1kg carrots
2 shallots, finely chopped
1,5l vegetable stock
2 tsp olive oil
20g almond flakes
4cm ginger root, peeled

Method
Heat olive oil in a large saucepan over medium heat. Add shallots and reduce heat to medium. Cook, uncovered, stirring occasionally, for about 3 minutes until shallots is soft.

Peel the carrots and roughly chop them into 2 to 4cm pieces. Add carrots, ginger and stock and bring to boil. Reduce heat and simmer, covered, for 25 minutes until the carrots are tender.

Remove from heat, set aside ad blend the soup until smooth.

Place almonds in a heavy, ungreased skillet. Stir often over medium heat until golden brown.

Serve soup topped with almond flakes.