This Carrot Apple Soup Recipe makes a delicious, healthy soup with both FRUIT and VEGETABLES!
This is a great, colourful soup for dinner at Christmas, Thanksgiving, Easter, or ANY time of the year.
I like to use McIntosh apples for cooking, but almost any apple that will cook up soft will work well!
This recipe serves about 6 - 1 cup servings.
1 tbsp. olive oil
1 large onion, coarsely chopped (about 2 cups)
1 large stalk celery, finely chopped
3/4 tbsp. curry powder, or to taste
5 large carrots, peeled and thinly sliced (about 3 cups)
2 large apples, peeled, cored and coarsely chopped (about 3 cups)
1 bay leaf
5 cups chicken broth (or 5 cups water including chicken bouillon cubes)
1/4 tsp. salt, or to taste
1/8 tsp. pepper, or to taste
2 tbsp. plain yogurt
1 tbsp. chopped fresh parsley (or dried parsley)
Heat the olive oil in a large pan over medium heat.
Stir in the prepared onion and celery, and allow vegetables to simmer until tender and translucent in appearance (do not brown), about 10 minutes.
Stir in the curry powder, then add the prepared carrots, apples and the bay leaf, and stir well over medium heat for about 2 minutes.
Add the chicken broth and the salt.
Bring the mixture to a low boil, then reduce the heat to low, cover, and allow the mixture to simmer for about 20 minutes, or until the carrots and the apples are tender.
Remove the bay leaf, and using a large slotted spoon, transfer the solids (and a little of the broth) to a blender or a food processor and process until smooth.
Pour the puree back into the pan with the soup liquid/broth.
Re-heat the soup, and season with the pepper.
Serve hot with a dollop of yogurt and parsley.
If you are planning to make this soup for a special Holiday Dinner, you don't need to make it fresh...you will no doubt have so many other things/recipes to attend to.
Simply make this soup ahead of time, cover, and refrigerate it for a few days, or store it in the freezer for up to 2- 3 months.
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