I LOVE soup season! What a better way to use up all those market veggies than in a comforting bowl of homemade soup? I’m a bigger fan of puréed soups than I am of broth-based soups but I still make my fair share of both over the fall and winter months.
This weekend my hubby and oldest daughter went apple picking in the Annapolis Valley and we had fresh local carrots from the market that needed to get eaten ASAP. So I came up with this soup! Hope you try it, feel free to tweak it to your own personal taste. I’ll share some ideas for altering this dish below.
Curried Carrot & Apple Soup
By: Jessica Hawes, RD via Bushel and a Peck Nutrition
Serves: 4 Time: 30 minutes
- 1 tbsp coconut oil
- 6-8 med carrots, washed and chopped
- 2 apples, cored and sliced
- 1 shallot, roughly chopped
- 2 cloves garlic, sliced
- 2 celery stalks, chopped
- 1-2 tbsp Curry (depending on preference)
- Salt & Pepper to taste
- 2 tsp Honey (optional)
- 1 1/2 cup vegetable broth
- 1 cup water (more or less depending on consistency you desire)
- Put a medium pot over medium heat, add coconut oil.
- Add shallots and garlic to pot and cook 2-3 minutes until fragrant. Next add carrots, celery, spices and honey (if using) stirring until all coated and cook for another 5 minutes.
- Add apples, broth and water to the pot and bring to a boil. Reduce heat to medium-low and let cook until carrots are soft.
- Using an emmersion blender or stand up blender, purée soup to desired consistency. If you find it’s too thick, simply add more water.
– For a creamier soup, add canned coconut milk before blending.
– To make this soup vegan, omit the honey
– Topping options: I like to top this soup with plain Greek yogurt and roasted pumpkin seeds. You could also do sliced apples!