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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 (use caution when blending hot liquids). return to saucepan to reheat if necessary. serve soup sprinkled with almonds.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Korean traditional ginger tea blend — warming, medicinal, cold remedy
Plant ginger root — harvest fresh ginger in 8-10 months
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor