Best Curried Carrot Apple Soup Recipes

CURRIED SWEET POTATO, CARROT, AND APPLE SOUP

Curried Sweet Potato, Carrot, and Apple Soup image

Great spicy and savory vegetarian sweet potato soup! Keeps well, and the flavors improve overnight in the fridge. It can be eaten hot or chilled.

Provided by emccabe

Time 1h20m

Yield 4

Number Of Ingredients 12

Ingredients

2 medium sweet potatoes, peeled and cubed
2 cups baby carrots
2 small apples - peeled, cored, and cubed
1 medium yellow onion, chopped
1 tablespoon vegetable oil
1 tablespoon curry powder
2 teaspoons garlic salt
1 teaspoon ground black pepper
2 cups skim milk
1 tablespoon grated fresh ginger
1 teaspoon lemon juice
2 tablespoons crumbled goat cheese, or to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Mix sweet potatoes, carrots, apples, and onion together in a large baking dish. Drizzle with oil and toss to coat. Stir in curry powder, garlic salt, and pepper. Cover with foil.
Roast in the preheated oven for 20 minutes. Remove foil and roast until vegetables are tender, another 10 minutes. Remove from the oven and allow to cool, about 10 minutes.
Transfer vegetables to a pot and mash or puree with an immersion blender. Stir in milk, ginger, and lemon juice. Bring to a simmer and cook for 20 minutes.
Serve warm with crumbled goat cheese.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 46.3 g, Cholesterol 5.2 mg, Fat 5.1 g, Fiber 7.8 g, Protein 7.9 g, SaturatedFat 1.4 g, Sodium 1093.3 mg, Sugar 20.9 g

CURRIED CARROT AND APPLE SOUP

CURRIED CARROT AND APPLE SOUP image

Categories Soup/Stew Lunch Apple Winter

Yield 8

Number Of Ingredients 10

Ingredients

1 Tbsp Olive Oil
1 Large Onion, chopped ( 2 cups )
1 Stalk Celery, diced
1 Tbsp Curry Powder
5 Large Carrots, peeled thinly sliced
2 Large McIntosh Apples, peeled cousely chopped ( 3 cups )
1 Bay Leaf
4 1/2 Cups Chicken Stock
1/4 tsp Salt
Fresh Ground Pepper

Steps:

Heat oil in medium size pot, medium heat. Stir in onion and celery, cook until onion is soften and translucent, 8-12 minutes, Do Not Brown, Stir in Curry Powder, add carrots, apple and bay leaf, stir well for 2 minutes. Add Broth and salt, bring to a boil then reduce heat to low. Cover tightly and simmer until carrots and apples are tender, 20-25 minutes Remove bay leaf, transfer soup solid and puree until smooth 1/2 cup of liquid from soup may be needed or use a immersion blender, season with fresh ground pepper

CURRIED CARROT & APPLE SOUP

CURRIED CARROT & APPLE SOUP image

Categories Soup/Stew Sauté Quick & Easy Apple Carrot Winter

Yield 8 3/4 cup

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil
1 large onion, chopped (2 cups)
1 stalk celery, finely chopped
1 tablespoon curry powder
5 large carrots, peeled and thinly sliced (3 cups)
2 large McIntosh or other apples, peeled and coarsely chopped (3 cups), peeled and coarsely chopped (3 cups)
1 bay leaf
4 1/2 cups reduced-sodium chicken broth
1/4 teaspoon salt
Freshly ground pepper, to taste
2 tablespoons low-fat plain yogurt, for garnish (optional)
1 tablespoon chopped fresh parsley, dill or basil for garnish

Steps:

1) Heat oil in a large saucepan or medium soup pot over medium heat. Stir in onion and celery; cook until the onion is softened and translucent, 8 to 12 minutes; do not brown. 2) Stir in curry powder, then add carrots, apples and bay leaf. Stir well over medium heat for 2 minutes, then add broth and salt. Bring the mixture to a low boil, then reduce the heat to low. Cover tightly and simmer until the carrots and apples are tender, 20 to 25 minutes. 3) Remove the bay leaf. Using a large slotted spoon, transfer the soup solids to a food processor, adding about 1/2 cup of the broth; process to a smooth puree. Pour the puree back into the soup. Reheat and season with pepper. Serve piping hot, garnishing each serving, if you like, with a dab of yogurt and a sprinkle of fresh herbs