Curried Carrot and Apple Soup * Vegan *

[Guest guest]

Curried Carrot and Apple Soup

 

8 servings

 

This colorful soup is both simple and delicious. Use apples that

cook up soft; McIntosh are great.

 

Ingridients:

1 tablespoon olive oil

1 large onion, chopped (2 cups)

1 stalk celery, finely chopped

1 tablespoon curry powder

5 large carrots, peeled and thinly sliced (3 cups)

2 large McIntosh or other apples, peeled and coarsely chopped (3

cups)

1 bay leaf

41/2 cups Vegetable Broth

1/4 teaspoon salt, or to taste

Freshly ground pepper to taste

2 tablespoons plain vegan yogurt for garnish (optional)

1 tablespoon chopped fresh parsley, dill or basil for garnish

(optional)

 

Instructions

 

Heat oil in a large saucepan or medium soup pot over medium heat.

Stir in onion and celery; cook until the onion is softened and

translucent, 8 to 12 minutes; do not brown.

 

Stir in curry powder, then add carrots, apples and bay leaf. Stir

well over medium heat for 2 minutes, then add broth and salt. Bring

the mixture to a low boil, then reduce the heat to low. Cover

tightly and simmer until the carrots and apples are tender, 20 to 25

minutes.

 

Remove bay leaf. Using a large slotted spoon, transfer the soup

solids to a food processor, adding about 1/2 cup of the broth;

process to a smooth puree. Pour the puree back into the soup. Reheat

and season with pepper. Serve piping hot, garnishing each serving,

if you like, with a dab of vegan yogurt and a sprinkle of fresh

herbs.