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Curried Carrot and Apple Soup Recipe

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Curried Carrot and Apple Soup Recipe

Prep Time: Cook Time:

Ingredients

  • Olive oil | 1.00 tablespoon
  • Onions raw | 2.00 cup, chopped
  • Celery, raw | 1.00 stalk, medium 7-1/2" - 8" long
  • Spices, curry powder | 1.00 tbsp
  • Carrots, raw | 5.00 large 7-1/4" to 8-/1/2" long
  • Apple(s) without skin, raw | 2.00 large 3-1/4" dia
  • Spices, bay leaf | 1.00 1 whole
  • Chicken broth, soup, dry, prepared with water | 4.50 cup 8 fl oz
  • Salt | 0.25 tsp
  • Spices, pepper, black | 1.00 dash
  • Yogurt, plain, whole milk | 2.00 tbsp
  • Parsley, raw | 1.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 171.95 mg

Fat per serving: 5.52 g

Saturated fat per serving: 1.14 g

Protein per serving: 6.35 g

Sodium per serving: 687.29 mg

Cholesterol per serving: 6.82 g

Instructions

  1. Heat oil in a large saucepan or medium soup pot over medium heat.
  2. Stir in onion and chopped celery; cook until the onion is softened and translucent, 8 to 12 minutes; do not brown.
  3. Stir in curry powder, and then add carrots (peeled and thinly sliced), apples (peeled and coarsely chopped) and bay leaf.
  4. Stir well over medium heat for 2 minutes, add broth and salt.
  5. Bring the mixture to a low boil, and then reduce the heat to low.
  6. Cover tightly and simmer until the carrots and apples are tender, 20 to 25 minutes.
  7. Remove the 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.
  8. Pour the puree back into the soup. Reheat and season with pepper to taste.
  9. Serve piping hot, garnishing each serving, if you like, with a dab of yogurt and a sprinkle of fresh herbs.

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