Creamy Carrot and Apple Soup

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This is a very tasty, easy and inexpensive soup.  It is a great use for apples that are slightly past their prime. My little boy particularly loves this soup.  You can adjust the amount of curry powder depending on how much heat you like. I’ve made it with the three tablespoons and I loved it. However, my family prefers it low spice so I usually just use one tablespoon.  Top the soup with fresh cream, sour cream or yogurt for an extra boost of enzymes and to add a wonderful flavor.

 

Creamy Carrot and Apple Soup

3 large carrots, peeled and chopped
2 apples, peeled and chopped
3 cups broth (chicken, beef, antelope, whatever you have on hand)
1-3 tablespoons curry powder
salt and pepper to taste
fresh cream, sour cream or yogurt

 

Combine carrots, apples, broth and curry powder.  Bring to a boil.  Turn down and allow to simmer until carrots and apples are soft.  Once soft use a hand blender to puree (or puree very carefully in batches using a regular blender).  Add additional broth or water if needed for consistency. Reheat and season with salt and pepper to taste.  Add fresh cream, sour cream or yogurt to individual bowl at serving.

 

Not a fan of curry?  You can certainly season this soup in other ways.  Simple salt and pepper is quite tasty.  I’ve also used basil and it was good.  A little cumin and chili powder might be nice. Experiment with flavors you love.

 

What is your favorite use for apples that are less than perfect?

 

Millie

Comments

  1. Angela Besemer

    I slice and steam them on top of a slice of ham which sits on top of a bed of greens (usually cauliflower greens), onion, garlic, and bacon that’s been cut into inch pieces. I cook everything together in this layer, in one large pan with lid. It is my favorite meal!
    Cauliflower greens are typically tossed out but it is such a waste to do so. I grow my own cauliflower and couldn’t stand the thought of wasting those big, beautiful leaves.

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