Curried Carrot Soup With Roasted Almonds

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Almond Board of California


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3/4 pound (12 ounces) frozen carrots

2 teaspoons olive oil

1 small white onion, sliced

1 teaspoon minced garlic

3/4 teaspoon mild or medium curry powder

1/2 teaspoon salt

4 cups chicken broth or vegetable broth, divided

1/2 cup chopped or slivered almonds, roasted

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