Curried Carrot and Apple Soup (SB)

By hmp13

Ingredients

• 2 teaspoons sunflower oil
• 1 tablespoon mild korma curry powder
• 3 1/2 chopped carrots
• 1 large onion, chopped
• 1 tart cooking apple, chopped
• 3 cups chicken stock
• Salt and pepper
• Plain yogurt and carrot curls to garnish

Preparation

Step 1

Heat the oil in a large, heavy-bottomed pan. Add the curry powder and fry for 2 to 3 minutes.

Add the carrots, onion, and cooking apple and stir well until coated with the curry powder. Cover the pan.

Cook over low heat for about 15 minutes, shaking the pan occasionally, until soft. Spoon the vegetable mixture into a food processor or blender, then add half the stock and process until the mixture is smooth.

Return to the pan and pour in the remaining stock. Bring the soup to a boil and adjust the seasoning before serving in bowls, garnished with a swirl of yogurt and a few curls of raw carrot.