Carrot with Toasted Almond Soup

Ingredients:

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

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.

  Puree soup in 2 batches in a blender until smooth, transferring as blended to a large bowl. Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds.