Curried Carrot & Apple Soup
This warm and hearty soup is perfect for cold weather. Serve it with a tasty grilled cheese sandwhich.
Curried Carrot & Apple Soup
American
Soups & Stews
Ingredients
- 4 Tbsp Butter (Unsalted)
- 1 Medium Onion (Chopped)
- 1 Medium Leek (Halved Lengthwise & Thinly Sliced Crosswise)
- 1 Medium Fennel Bulb (Cored & Chopped)
- Kosher Salt (to Taste)
- Black Pepper, Fine Ground (to Taste)
- 2 lbs. Carrots (Peeled & Cut Crosswise into 1/4” Rounds)
- 1 ¼ lbs. Celery (Peeled & Chopped)
- 1 Granny Smith Apple (Peeled, Cored, & Chopped)
- 7 Ginger Snap Cookies
- 1 Tbsp. Curry Powder, Madras Style
- 2 Cloves Garlic (Peeled & Crushed)
- 1 tsp. Fresh Ginger (Peeled & Grated)
- Pinch Thyme Leaf
- 2 Quarts Chicken Stock
- 1 C. Sour Cream
- 1 tsp. Apple Cider Vinegar
Optional (for Garnish):
- Toasted Pumpkin Seeds
- Chopped Mint
- Chopped Cilantro
Directions
In a large saucepan, melt the butter over medium-low heat. Add the chopped onion, leek, and fennel and a pinch or two of Kosher Salt and Black Pepper. Raise heat to medium-high and cook, stirring intermittently, until vegetable pieces have softened and are beginning to brown, (about 10 minutes).
Add the carrots, celery root, apple, gingersnaps, Madras curry powder, garlic, ginger and fresh thyme sprigs, and continue to cook, stirring regularly, until the carrots and celery root also have softened slightly, (about 10 more minutes).
Add the chicken stock to the saucepan, raise heat to high, and bring the mixture to a boil. Reduce heat and allow the soup to simmer, stirring regularly, until the vegetables are tender (about 25 minutes). Remove the saucepan from the heat and allow to cool a bit before moving to the next step.
Working in batches, puree the slightly cooled soup in a blender, along with the sour cream and vinegar until mixture is smooth. When ready to serve, reheat the soup and season with additional Kosher Salt and Black Pepper to taste.
Serve with toasted pumpkin seeds, chopped fresh mint and cilantro.