It started with a trip to the farmer’s market this weekend, and some fresh bunches of dark orange delicious looking carrots. I’ll be honest, this soup does take some time in terms of the scraping and slicing of the carrots, but the fantastic taste is worth it.
2 tbsp. of olive oil
Six cups thinly sliced carrots
2 cups of cored and diced green apples
1 cup diced red onion
2 tbsp. medium curry powder
4 cups of chicken or vegetable stock
Wash, scrape and slice carrots into thin coins. Peel and dice green apples. Dice red onion.
Heat the oil in a soup pot and add the curry powder. Stir the oil and the curry for one minute over medium heat and then add the carrots, apples and onions, stirring to coat. Stir constantly for one minute over the medium heat and then add the chicken or vegetable stock. Turn heat up to bring to a boil. Reduce heat once boiled and continue to simmer in a covered pot over medium heat for about 15 minutes or until the carrots are tender.
Remove from heat and allow to partially cool. Mash the soup slightly with a potato masher*, then add to a blender or use an electric mixer to blend the cooked vegetables, fruit and broth.
*my blender is not the best so that’s why mashing is helpful first
Serve the soup warm. If you wish, you could add a couple of herbed croutons or a dash of freshly chopped coriander or parsley to the top.