Curried Carrot and Apple Soup

I was skeptical - how could a carrot and apple soup be fun? Wouldn't it be too sweet? A closer look at the recipe* revealed just one tart apple in the whole batch, and these apples aren't overly sweet. And korma curry powder seemed interesting. I knew I could make this curry powder at home from the ingredients in my pantry. Besides, I have been smitten with the flavor of cooked tart (Granny Smith) apples recently. Cooking these apples makes them mellow and so delicious that I was surprised, and disappointed I hadn't used them sooner!

This soup was fun. Only mildly sweet, and flavorful. The combination of the fennel seeds and spices from the kurma powder paired well with the carrots. Since the familiar orange carrot is the richest vegetable source of beta carotene, I try hard to find recipes with carrots that taste good. I believe that even the most boring vegetable can shine if treated right and paired with the right ingredients. This root vegetable has a distinct aroma. It is versatile enough to play either the starring role in the dish, or merely accent the other ingredients in the dish. It is used across the board from soups (as a base ingredient in stocks, stews and soups), vegetable sides, pickles, chutneys and relishes, to desserts like carrot cake and the fudge like Gajar ka halwa. This soup is my contribution to Weekend Herb Blogging, hosted this week by Vani from Batasari.


Curried Carrot and Apple Soup
2 teaspoons oil
4 large carrots, chopped
1 large onion, chopped
2 Thai green chilies
1 tart baking apple, chopped
3-4 cups water or vegetable broth
salt and black pepper
plain yogurt and carrot curls, to garnish

Korma Curry powder:
1 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1 tablespoon dry coconut shreds (or use fresh coconut milk or fresh frozen coconut)
1/2 teaspoon peppercorns
Dash of cinnamon, clove and cardamom powder
3 tablespoons cashew nuts or almonds


Lightly toast the ingredients for the curry powder and grind to a powder.

Heat the oil and add onions and saute until transparent. Add the curry powder and fry for 2-3 minutes. Next add the carrots and apple, stir well, then cover the pan.

Cook over very low heat for about 15 minutes, shaking the pan occasionally until softened. Spoon the vegetable mixture into a food processor or blender, then add half the broth and process until smooth.

Return to the pan and pour in the remaining broth. Bring the soup to a boil and adjust the seasoning before serving in bowls, garnish with a swirl of yogurt and a few curls of carrot.

References:
The recipe is adapted from a book called 'Soup: Superb ways with a classic dish'