Fruit + Vegetable = Soup

Oh, autumn how I love thee. I love the crunch of leaves, the crispness in the air, the hiding of fat under bulky sweaters until spring. As the weather turns, so do my food thoughts. I am entirely too happy to delve into my newest cookbook, The Cook’s Encyclopedia of Soup. (I mentioned this book before, and I will provide a full review once I’ve made a decent number of the recipes.)

Nothing combats the chills like a big ol’ bowl of warm liquid. For my first soup of the season, I went with a classic—carrot and apple soup, but with a twist (add some curry). This a pretty simple recipe that will keep in the fridge and heats up rather easily.

Curried Carrot and Apple Soup

Serves 4

  • 2 t sunflower oil (I used regular veggie oil.)
  • 1 T mild korma curry powder
  • 3½ C carrots, chopped
  • 1 large onion, chopped
  • 1 tart cooking apple, chopped
  • 3 C chicken stock
  • Salt and pepper
  • Plain yogurt and carrot curls to garnish

Heat the oil in a large, heavy-bottomed pan. Add the curry powder and fry for 2-3 minutes.

Add the carrots, onion, and cooking apple and stir well until coated with the curry powder. (This took a few minutes as I added the carrots, stirred; added the onion, stirred, and added the apple, stirred. I made 1½ times the recipe so my pot was a bit tight.) Cover the pan.

Cook over low heat for about 15 minutes, shaking the pan occasionally, until soft. (Shake? Um, I just stirred.) Spoon the vegetable mixture into a food processor or blender, then add half the stock and process until the mixture is smooth.

Return to the pan and pour in the remaining stock. Bring the soup to a boil and adjust the seasoning before serving in bowls garnished with a swirl of yogurt and a few curls of raw carrot.


A bit spicy, but not overly so. If the picture below looks amazing, that’s because I didn’t take it. (If you’ve learned anything from reading my posts, you should know that my photography skills are tragic.) I scanned it out of the cookbook.

Curried Carrot and Apple Soup in a bowl with a fun yogurt swirl and carrot garnish

But, let me assure you, mine looked even better because I served them in cute little pumpkin bowls. I think it could have done with a bit of crusty bread for sopping up, but we had company so I didn’t want to be all peasanty in front of them.


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