Well, well! Nothing like rolling in with a fresh recipe as a blog comeback, yeah?
We hung out in Dallas last week and in an attempt to make a healthier choice I opted for carrot curry soup over pizza at the Perot Museum cafeteria. I was skeptical and then … it was delicious!
My one little cup didn’t make the cut. I wanted more. So, when we got home I tried to improvise my own version. I melded a few recipes I found and ended up with a glorious version of my own.
Funny thing is, I don’t even like carrots. But this? Well, I guess the curry kick, sweet apples, and dash of peanut butter make it A-ok.
Carrot Curry Soup
Ingredients, serves 4
- 1 tablespoon olive oil
- 1 cup yellow onion, chopped
- 2 teaspoons curry powder
- 1/2 teaspoon pink sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cinnamon
- Dash nutmeg
- 3 large carrots, peeled and chopped, or 15 baby carrots
- 2 medium apples, chopped
- 2 cups chicken stock + 1 additional cup if you like a thinner soup
- 2 tablespoons peanut butter
- Optional: Chopped cilantro, sour cream or Greek yogurt, Parmesan crisps, pumpkin seeds
- In a large pot heat oil over medium heat. Add chopped onions and sauce until soft and translucent, about 10 minutes.
- Add spices, carrots, and apples. Stir for 2-3 minutes.
- Add 2 cups chicken stock and bring to a soft boil. Reduce heat to low, cover, and simmer until carrots and apples are soft, about 25 minutes.
- Add peanut butter and stir well to incorporate.
- Transfer soup in small batches to a blender and process until smooth. Add additional cup of chicken stock to suite your preference.
- Serve and top with fixings to make it extra fancy.
Want some of that yummy bread we paired with it? The recipe for Homemade Crusty Bread is on the blog too!
Perhaps best of all was that Charlie LOVED this soup. He turns one this week and is all about the flavors. Jem and I spoon fed it to him and he gobbled up bread dipped in it too. Gotta love a babe who has a love for robust flavors!