Curried Carrot and Apple Soup
This velvety soup has a wonderful balance of sweetness, spice and tang. The secret ingredient: gingersnap cookies.
- 4 Tbsp unsalted butter
- 2 garlic cloves, crushed
- 1 tsp finely grated peeled fresh ginger
- 2 thyme sprigs
- 2 Quart chicken stock
- 1 cup sour cream
- 1 tsp apple cider vinegar
- Toasted pumpkin seeds, for garnish
- Chopped mint, for garnish
- 1 Tbsp Madras curry powder
- 7 gingersnap cookies
- 1 medium onion, chopped
- 1 medium leek, halved lengthwise and thinly sliced crosswise
- 1 medium fennel bulb, cored and chopped
- Kosher salt
- 2 Pound carrots, cut crosswise into 1/4-inch rounds
- 1.25 Pound celery root, peeled and chopped
- 1 Granny Smith apple, peeled, cored and chopped
- Chopped cilantro, for garnish
- 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.
- 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.
Recipe Credit: Tamalpais Star Roth-McCormick
Image Credit: Con Poulos