Curried Carrot and Apple Soup

Serving size:12
Total Time:
Curried Carrot and Apple Soup

This velvety soup has a wonderful balance of sweetness, spice and tang. The secret ingredient: gingersnap cookies.

Ingredients

  • 1 tbsp Madras curry powder
  • Chopped cilantro, for garnish
  • Chopped mint, for garnish
  • Toasted pumpkin seeds, for garnish
  • 1 tsp apple cider vinegar
  • 1 cup sour cream
  • 2 quart chicken stock
  • 2 thyme sprigs
  • 1 tsp finely grated peeled fresh ginger
  • 2 garlic cloves, crushed
  • 4 tbsp unsalted butter
  • 7 gingersnap cookies
  • 1 Granny Smith apple, peeled, cored and chopped
  • 11/4 lb celery root, peeled and chopped
  • 2 lb carrots, cut crosswise into 1/4-inch rounds
  • Pepper
  • Kosher salt
  • 1 medium fennel bulb, cored and chopped
  • 1 medium leek, halved lengthwise and thinly sliced crosswise
  • 1 medium onion, chopped

Directions

  1. In a large saucepan, melt the butter. Add the onion, leek, fennel and a generous pinch each of salt and pepper and cook over moderately high heat, stirring occasionally, until softened and just starting to brown, 9 minutes. Add the carrots, celery root, apple, gingersnaps, curry powder, garlic, ginger and thyme and cook, stirring, until the carrots and celery root soften slightly, 10 minutes. Add the stock and bring to a boil. Simmer over moderate heat, stirring, until the vegetables are very tender, 25 minutes. Discard the thyme sprigs.
  2. Working in batches, puree the soup in a blender with the sour cream and vinegar until smooth. Reheat the soup if necessary and season with salt and pepper. Ladle the soup into bowls, top with toasted pumpkin seeds and chopped mint and cilantro and serve.

Make Ahead: The soup can be refrigerated overnight. Reheat gently before serving.

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Recipe Credit: Tamalpais Star Roth-McCormick
Image Credit: Con Poulos