This recipe is adaped from 400 Best Ever Soups cookbook. I used extra hot curry powder in this recipe but you could use mild if you prefer. I didn't really taste the apple so I may use 2 apples next time.
2 teaspoons olive oil
1 teaspoon curry powder
1/3 cup onion, chopped
1/3 cup celery, chopped (1 large piece)
2 1/2 cups carrots, chopped (2 large)
1 medium cooking apple, chopped
1 tablespoon water
3 cups low sodium chicken stock
1/2 teaspoon salt
1/2 teaspoon pepper
Balkan style yogurt
Heat oil in a pot over medium heat. Add curry powder and cook for 1 minute. Add vegetables and apple and stir to coat. Add water and reduce heat to medium low. Cook covered for 20 minutes or until vegetables are soft.
Transfer vegetables to a blender and add 1 cup of stock. Puree until smooth. Add back to the pot along with 2 more cups of stock. Season with salt and pepper. Raise heat to medium and bring to a simmer. Serve hot with a dollop of yogurt.
- Spicy Curried Carrot and Apple Soup -