Curried Carrot & Apple Soup

This colorful carrot and apple curried soup is both simple and delicious. Use apples that cook up soft; McIntosh are great. Serve with a dollop of yogurt.

Photo by Henya B.
Adapted from eatingwell.com

PREP TIME

40

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

40

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Adapted from eatingwell.com

Ingredients

  • 1

    tablespoon extra-virgin olive oil

  • 1

    large onion, chopped, about 2 cups

  • 1

    stalk celery, finely chopped

  • 1

    tablespoon curry powder

  • 5

    large carrots, peeled and thinly sliced, about 3 cups

  • 2

    large McIntosh or other apples, peeled and coarsely chopped, about 3 cups,

  • 1

    bay leaf

  • 4 1/2

    cups reduced-sodium chicken broth

  • 1/4

    teaspoon salt

  • Freshly ground pepper, to taste

  • 2

    tablespoons low-fat plain yogurt, for garnish (optional)

  • 1

    tablespoon chopped fresh parsley, dill or basil for garnish (optional)

Directions

Heat oil in a large saucepan or medium soup pot over medium heat. Stir in onion and celery; cook until the onion is softened and translucent, 8 to 12 minutes; do not brown. Stir in curry powder, then add carrots, apples and bay leaf. Stir well over medium heat for 2 minutes, then add broth and salt. Bring the mixture to a low boil, then reduce the heat to low. Cover tightly and simmer until the carrots and apples are tender, 20 to 25 minutes. Remove the bay leaf. Using a large slotted spoon, transfer the soup solids to a food processor, adding about 1/2 cup of the broth; process to a smooth puree. Pour the puree back into the soup. Reheat and season with pepper. Serve piping hot, garnishing each serving, if you like, with a dab of yogurt and a sprinkle of fresh herbs.

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