Carrot soup

This is from a recipe at Epicurious.com
http://www.epicurious.com/recipes/recipe_views/views/236394

I wanted to have soup and grilled cheese sandwiches - but I wanted something better than cans of tomato soup. I used the recipe below as a starting point, but I made some changes:
-I cut the recipe in half - and it was just enough for two servings;
-I used about a half a C of coconut water (not the creamy stuff used for Thai, but a Goya can of coconut water - like you would get right out of a drilled coconut) in addition to the water called for in the recipe (next time would would replace all the water with coconut water),
-I added about a teaspoon of cayenne pepper sauce - this was just enough to taste a bit of heat;
-I crumbled bacon over the soup before serving it.

The soup was very good - creamy, tasty, satisfying etc. and fairly quick and easy to make. I served it with basic grilled cheese and bacon sandwiches - which were very good dipped in the soup. I will keep this recipe around.

1 cup sliced shallots (about 4 large)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground ginger
Rounded 3/4 teaspoon curry powder
1 teaspoon chopped fresh thyme
1/2 stick (1/4 cup) unsalted butter
1 small boiling potato (3 oz)
1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup apple cider (preferably unfiltered)
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.

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.