i make this soup almost every week. it's my absolute favorite.
you can tweak the recipe to suit your taste.
and sub vegetable stock to make it vegetarian
and eliminate honey to make it vegan.
it's sweet and spicy and delicious and can be served over rice or couscous.
i have used it as a starter for holiday dinners and also as a main dish
poured over couscous or rice with a hunk of baguette for dipping. YUM!
WHAT YOU NEED
sea salt
olive oil
1 med white or yellow onion
1 1/2 granny smith apples
5 good size carrots
3-4 cloves of garlic
ginger root (a few slices)
1 carton of chicken stock
palmful of curry powder
honey
...you can play around with the amounts...
it tastes a little different every time i make it
PREP
peel carrots and apples.
cut carrots into small slices
cut apple into quarters and then half the quarters
dice onion and press garlic
peel ginger and cut into thin slices
COOK
add onion carrots garlic and ginger to a large pot with a drizzle of olive oil.
cook until the onions start to become translucent
add the full carton of stock throw in your apples, curry and sea salt.
simmer and stir until soft enough for the blender.(about 30 minutes)
i always add another a cup or so of water as it simmers
BLEND
once everything is soft, add it to the blender and blend until smooth.
pour back in the pot over low heat and flavor with sea salt, honey
cayenne and more curry to taste ... and that's it.
i eat mine over couscous. SO yummy and addicting!
it keeps in the fridge for a few days and you can also freeze it.
this recipe makes about 5 good sized servings
i've made it with and without the garlic, honey and ginger
and don't notice too much of a difference. it's just a matter of taste.
let me know if you have any questions :)
...and let me know how it turns out!
