Monday, January 21, 2013
Carrot Apple Curry Soup Recipe
For the past few weeks I've had this soup swirling through my thoughts. I've been trying to eat a lot more vegetable based meals lately. My tummy hasn't been super happy with meat proteins the past few weeks, I'm not sure why (no, no kids on the way, you don't have to ask!) I just have times when my body craves more vegetables and other times I crave more protein. Right now though, veggies are the bee's knees.
I am a comfort food junkie. I love mashed potatoes... mac and cheese... baked beans... anything creamy and warm, and I love pureed soups. Michael isn't such a huge fan of them, he thinks they resemble an adult version of baby food. And maybe he's right, who knows... but what can I say I love them.
This soup is so incredibly simple and consists of only a handful of ingredients you probably already have in your pantry. It cooks in about 25 minutes and it makes enough for several meals. I kind of see this as an "orange" version of my favorite green soup. Ha! Did you notice when I posted that soup? Last January! Apparently my body craves veggies in January!
I added a very tiny amount of curry seasoning to this soup. I haven't always been a fan of Indian curries and I only like it in very small amounts... but in this creamy soup it really works.
Simple Carrot Apple Curry Soup
free of gluten/dairy/soy/grains/eggs/sugar
created by carrie of gingerlemongirl.com
1 medium sweet onion, diced
2 tablespoons olive oil
2 medium apples, peeled, cored, and diced
1 teaspoon curry seasoning (I used Victoria's Gourmet)
5 medium carrots, peeled and diced
5-6 cups filtered water
salt and pepper, to taste
In a large dutch oven heat olive oil over medium heat until sizzling. Add diced onions, apples, and curry seasoning and cook on medium heat for 5-8 minutes, stirring constantly until onions are translucent and have softened. Add carrots and continue to cook for another 5-6 minutes until carrots begin to soften. Add 5-6 cups of water, depending on how thin or thick you prefer the soup. Cover and cook over medium low heat for about 20 additional minutes, until carrots and apples are fully cooked through and soft. Add salt and pepper to taste. Allow soup to cool for several minutes and then puree in small batches in a high-powered blender or use an immersion blender. Serve soup with a swirl of coconut milk and a dash of cinnamon over each bowl.
Iris of The Daily Dietribe has started a Monday blogging event called "Five Ingredients" -- which this recipe 7 ingredients, I think it still fits the bill as quick and easy and really delicious and healthy! Go check out all the other amazing recipes in Iris' roundup today!
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