Secret Recipe Club: Curried Carrot & Apple Soup

When I got my assigned blog for this months Secret Recipe Club, I was elated that my fellow food blogger was across the pond.  A new adventure for me!  My assigned blog, Lavender & Lovage was right up my alley.  Karen is like-minded in that she loves seasonal ingredients and she cooks in her country kitchen in England AND France.  Karen – I can come visit you anytime.  :)  Anyway, I got lost in her blog.  The possibilities of what to make were endless!  You see, I can make anything I’d like from her recipe repository.

After spending much of the day yesterday clearing out the last harvest in my garden of carrots and beets, I figured I’d better incorporate one of the two into my secret recipe post.  That’s when I stumbled on Karen’s Curried Carrot and Apple Soup.  The gorgeous orange hue of her soup made me long to have a bowl.

This is a quick soup to make, so it would be great for a weeknight meal.  It’s satisfying and delicious and I’m so glad I made it.  I hope you pay Karen a visit!  No passport or airport frisk is needed, just pop over to her blog and savor the gorgeous food and photography!

Curried Carrot & Apple Soup with Fried Shallots
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Ingredients
1 tablespoon olive oil
1 medium onion, minced
4 garlic cloves, minced
1 large apple, such as Granny Smith, peeled, cored and diced small
2 lbs carrots, peeled and diced small (about 8 large)
2 teaspoons yellow curry powder
4 cups vegetable or chicken stock
salt and pepper to taste
1/3 cup fat-free half and half

1 small shallot, sliced into rings and fried in butter until crispy and golden

Directions
1 Heat the oil in a large stock pot over medium high heat.  Add the onion and stir to coat.  Saute until translucent, about 3 minutes.  Add the garlic, apple, carrots and curry and stir to combine.  Cover and cook for 10 minutes.  Add the stock and salt and pepper to taste and bring to a boil.  Reduce heat and simmer for 15 minutes, or until the carrots are tender when pierced with a fork.

2 Using an immersion blender or jar blender, blend the soup until smooth.  If using a jar blender, you may need to do this in batches.  Never overfill the jar blender with hot soup, or you’ll be cleaning your ceiling!  Stir in the half and half and then ladle into bowls and top with the crispy shallots and serve.

This recipe was adapted from here.  Please take a moment to share the blog love with Karen at Lavender and Lovage.  Thanks for reading!

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