Winter time here in New Zealand – soup time. I was on the hunt for something a little different flavour-wise and was intrigued by the combination of curry, carrot and apple. Hmm, could either be gross or surprisingly tasty. Luckily, it was actually the latter. I used quite a tart apple and enjoyed it as a contrast to the sweetness of the carrots and the subtle spiciness of the curry. As you can see, my soup was quite thick (I had a few spare carrots and added them in), but if you follow the recipe exactly, it should be thinner in consistency. Thanks to my old favourite cook book The Soup Bible for the great recipe.
CURRIED CARROT & APPLE SOUP
- 10ml/2 tsp sunflower oil
- 15 ml/1 Tbsp Korma curry powder (or any mild curry)
- 500g/1¼ lb carrots, chopped finely
- 1 large onion, chopped
- 1 large apple, chopped
- 750ml/1¼ pints/3 cups chicken stock
- Salt and freshly ground black pepper
- Yogurt to garnish
- Heat the oil in a large, heavy based pan and gently fry the curry powder for 2-3 minutes.
- Add the chopped carrots, onion and apple and stir well until coated with the curry powder, then cover the pan.
- Cook over a low heat for about 15 minutes, stirring occasionally, until softened. Spoon the vegetable mixture into a food processor or powerful blender (I used my Nutri-blast), then add half the stock and process until smooth. If you want a thinner soup, add some water.
- Return to the pan and pour in the remaining stock. Bring the soup to the boil and adjust the seasoning before serving in bowls, garnished with a swirl of yogurt.
Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting