Curried Carrot and Apple Soup

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Curried-Carrot-and-Apple-Soup

It sounds unusual and it's different from our normal soups, but Curried Carrot and Apple Soup is quite delicious. After you know what to expect.

The First Bowl
Because it looks so much like butternut squash, it took six bites or spoonfuls before my brain accepted that I was eating carrots. Once past the visual sensory, I tasted it with a picky eater's discriminating tongue. Curry, salt and pepper are the only spices and that's enough. The aroma of curry and carrots go together well. In all my time I would have never put them together, if I had not come across this recipe. The texture is smooth, but not creamy. My mouth wanted to chew but there was not enough there. My husband thought shredded chicken would be good in this soup to satisfy the desire to chew. I thought I would make sure all the carrots were cooked tender next time. Then there's a slightly sweet note of the apple that shows up for just a moment before the curry makes it spicy finish. My dear friend and taste tester, Kim, didn't pick up on the apple at all and enjoyed the soup all together. The dollop of sour cream helps fill the mouth and mellow the heat of the curry. I wouldn't serve this soup without it. The original recipe from Soups; Includes Delicious Recipes for Appetizers and Salads called for plain yogurt, but I didn't have any on hand.

Two Days Later
The spices and texture are better after a night or two in the frig! Maybe it was because I knew what to expect, I don't know. I truly enjoyed this soup the second time around. Enough to add it to SDR! I don't waste my time photographing and writing undesirable recipes, there's no point. The soup kept it's distinct flavors but joined together in savory sweet mouthfuls. I had no hesitations now to share it with you. As for being kid approved, my son has never cared for carrots and this soup didn't change his opinion. My pickiest eater couldn't handle the spicy curry. So there you have my full report.

Now, HERE'S ALL IT TAKES

2 teaspoons oil
1 tablespoon korma curry powder
1 1/4 pound carrots, chopped
1 large onion, chopped
1 large cooking apple, chopped
3 cups chicken stock
salt and fresh ground pepper
natural yogurt or sour cream to garnish

Heat the oil in a large soup pot or dutch-oven and gently cook the curry powder for 2-3 minutes.

Add the chopped carrots, onion and cooking apple, stir well until coated with the curry powder then cover the pan. Cook over low heat for 15 to 20 minutes, shaking the pan occasionally, until the vegetables are softened. Spoon the vegetable mixture into a food processor or blender, add half the stock and process until smooth.

Return the mixture to the pan and pour in the remaining stock. Bring soup to a boil, then taste and adjust the seasoning. Serve with a dollop of yogurt or sour cream in each bowl.