Curried Carrot and Apple Soup Recipe

Name: Curried Carrot and Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1 medium onion, chopped; 1 medium leek, halved lengthwise and thinly sliced crosswise; 1 medium fennel bulb, cored and chopped; Kosher salt; Pepper; 2 pounds carrots, cut crosswise into 1/4-inch rounds; 1 1/4 pounds celery root, peeled and chopped; 1 Granny Smith apple, peeled, cored and chopped; 7 gingersnap cookies; 1 tablespoon Madras curry powder; 2 garlic cloves, crushed; 1 teaspoon finely grated peeled fresh ginger; 2 thyme sprigs; 2 quarts chicken stock; 1 cup sour cream; 1 teaspoon apple cider vinegar; Toasted pumpkin seeds, for garnish; Chopped mint, for garnish; Chopped cilantro, for garnish

Servings: persons

4 tablespoons unsalted butter
1 medium onion, chopped
1 medium leek, halved lengthwise and thinly sliced crosswise
1 medium fennel bulb, cored and chopped
Kosher salt
Pepper
2 pounds carrots, cut crosswise into 1/4-inch rounds
1 1/4 pounds celery root, peeled and chopped
1 Granny Smith apple, peeled, cored and chopped
7 gingersnap cookies
1 tablespoon Madras curry powder
2 garlic cloves, crushed
1 teaspoon finely grated peeled fresh ginger
2 thyme sprigs
2 quarts chicken stock
1 cup sour cream
1 teaspoon apple cider vinegar
Toasted pumpkin seeds, for garnish
Chopped mint, for garnish
Chopped cilantro, for garnish

1
In a large saucepan, melt the butter.
2
Add the onion, leek, fennel and a generous pinch each of salt and pepper and cook over moderately high heat, stirring occasionally, until softened and just starting to brown, 9 minutes.
3
Add the carrots, celery root, apple, gingersnaps, curry powder, garlic, ginger and thyme and cook, stirring, until the carrots and celery root soften slightly, 10 minutes.
4
Add the stock and bring to a boil.
5
Simmer over moderate heat, stirring, until the vegetables are very tender, 25 minutes.
6
Discard the thyme sprigs.
7
Working in batches, puree the soup in a blender with the sour cream and vinegar until smooth.
8
Reheat the soup if necessary and season with salt and pepper.
9
Ladle the soup into bowls, top with toasted pumpkin seeds and chopped mint and cilantro and serve.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1 medium onion, chopped, 1 medium leek, halved lengthwise and thinly sliced crosswise, 1 medium fennel bulb, cored and chopped, and more.

Yes, Curried Carrot and Apple Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Carrot and Apple Soup

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