Curried Carrot and Apple Soup Recipe

Curried Carrot and Apple Soup

Ingredients

• 1/4 cup vegetable oil
• 1 tablespoon plus 1 teaspoon curry powder
• 1 cup diced carrots (about 4 medium carrots) plus 1 whole carrot, divided
• 1 medium onion, chopped
• 2 Granny Smith apples, peeled and chopped
• 4 cups vegetable broth
• Coarse salt, to taste
• Freshly ground black pepper, to taste
• Plain yogurt, fresh parsley, for garnish

Instructions

1. Heat the oil in a large, heavy bottomed pot over medium heat.
2. Add curry powder and cook, stirring, for 2 to 3 minutes.
3. Add diced carrots, onions and apple, and stir until coated with the curry powder.
4. Sauté for 5 minutes.
5. Add broth, stirring to combine.
6. Cover the pot. Simmer, stirring occasionally, until carrots and apples are very soft, about 20 to 25 minutes.
7. Puree in a blender, or with a hand-held blender.
8. Taste, and add salt and pepper, if desired.
9. While soup is cooking, preheat oven to 400°F.
10. Peel remaining whole carrot and cut into very thin curls.
11. Roast for 3 to 5 minutes, or until ends are browned and crisp.
12. Top each bowl of soup with yogurt, roasted carrot curls and fresh parsley.
13. Serve warm.