Curried Carrot & Apple Soup with Fried Shallots

By á-32

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, minced
• 4 garlic cloves, minced
• 1 large apple, such as Granny Smith, peeled, cored and diced small
• 2 lbs carrots, peeled and diced small (about 8 large)
• 2 teaspoons yellow curry powder
• 4 cups vegetable or chicken stock
• salt and pepper to taste
• 1/3 cup fat-free half and half
• 1 small shallot, sliced into rings and fried in butter until crispy and golden

Details

Servings 4
Adapted from farmgirlgourmet.com

Preparation

Step 1

1 Heat the oil in a large stock pot over medium high heat.  Add the onion and stir to coat.  Saute until translucent, about 3 minutes.  Add the garlic, apple, carrots and curry and stir to combine.  Cover and cook for 10 minutes.  Add the stock and salt and pepper to taste and bring to a boil.  Reduce heat and simmer for 15 minutes, or until the carrots are tender when pierced with a fork.

2 Using an immersion blender or jar blender, blend the soup until smooth.  If using a jar blender, you may need to do this in batches.  Never overfill the jar blender with hot soup, or you'll be cleaning your ceiling!  Stir in the half and half and then ladle into bowls and top with the crispy shallots and serve.