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Curried Carrot & Apple Soup. This recipe for carrot and apple soup comes together really quickly and is topped with fried shallots to add some crunchy texture to this earthy spiced soup. This soup is an easy weeknight recipe.
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!
How to make carrot and apple soup
Curried Carrot & Apple Soup
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
- ⅓ cup fat-free half and half
- 1 small shallot - sliced into rings and fried in butter until crispy and golden
Instructions
- 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.
- 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.
Notes
Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
I love carrot soups. we have 2 rabbits so we always have fresh fruits and veggies around, esp carrots!
Such a lovely soup…mouth is watering right now as I type!
Thank you for your sweet comments on my blog. I truly have enjoyed my time with you/your blog as my November SRC assignment. The Honey Challah was a HUGE hit! 🙂
I love crispy shallots!
PS – got the Homemade cookbook yesterday! Thank you for the awesome giveaway.
Heather that looks and sounds amazing!
I like the crispy shallot topping for this soup – the flavors sound fantastic.
With all those recipes to choose from, it sounds like you picked a real winner!
Delicious & easy soup. That is what I love most. Craving for a warm bowl myself.
That sounds like the perfect combination of sweet and a little spicy!
This looks like a wonderful soup! Beautiful photo too!
I’ve been making so many soups this fall; root vegetables are my new faves. I love curry; how could I not love this?! Um um good.
This soup looks delicious and I love the fried shallots!!
I’ve been on a soup kick since the weather started turning chilly, and this looks like a great one to add to my try it list. What a unique combination for a soup. Thanks for dropping by my blog and have a great week. 🙂
I’d love a warm bowl of soup like that on a chilly night and the fried shallot makes a very elegant topping.
Wow, very different, and very interesting sounding!
I can’t say that I’ve ever tried a soup like this before but that’s not to say that I wouldn’t try it now! What a gorgeous color it is!
I have a newfound love for carrot soup and this one sounds so good with the curry powder. I want a bowl!
Looks perfect for my family, even though the weather here in SoCal is still very warm. And now I have another blog I have to check out:)
This sounds so heavenly. I’ve made apple and sweet potato soup, as well as curried carrot soup. So combining the carrots and apples sounds perfect!
I love soups like this. A perfect pick for the SRC!
This is what I call comfort food, looks so inviting! Perfect for the winter.
Great flavors here! Love the combination of apples and carrots with curry and that it’s simple to make 🙂
What a great pick. I’m in love with those fried shallots. Such an original and tasty topping!
I’ve made a similar soup with carrots and apples, though not with curry powder, which sounds like a wonderful combination… must try out this recipe the next time I’m craving a bowl of something warm and spicy.
This soup looks delicious, warm and hearty! Great job! I love your blog, will definitely be back again! 🙂
Fried shallots. Oh my goodness. I am in love with this comforting and delicious recipe. I hope you had a lovely holiday. xo
Thanks so much for the lovely write up about me and my blog and THANKS so much for making this soup…..the photos are glorious and it is WONDERFUL to meet you ~ I am off to peruse your blog now!
Karen
It’s pouring outside and this looks like the perfect thing to warm me up!