Recipe Image

Curried Carrot & Apple Soup

  • 40 m
  • 1 h
Ken Haedrich
“This colorful soup is both simple and delicious. Use apples that cook up soft; McIntosh are great. ”


    • 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
    • 4½ cups reduced-sodium chicken broth
    • ¼ 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 (optional)


  • 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 12 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.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months.
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