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Curried Carrot & Apple Soup

:  Fall 2002

Your rating: None Average: 4.1 (36 votes)

This colorful soup is both simple and delicious. Use apples that cook up soft; McIntosh are great.


READER'S COMMENT:
"The apples raise this soup from very good to superb. "
Curried Carrot & Apple Soup Recipe

Makes: 8 servings, generous 3/4 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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 (optional)

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Preparation

  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.

Tips & Notes

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

Nutrition

Per serving: 90 calories; 2 g fat ( 1 g sat , 1 g mono ); 3 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 188 mg sodium; 233 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 1/2 vegetable


More From EatingWell

Recipe Categories

Style/Theme
Entertaining, formal
Freezing instructions
Make ahead instructions
Entertaining, casual
Type of Dish
Appetizer
Salad, side/appetizer
Soups/stews
Ease of Preparation
Easy
Total Time
1 hour or less
Servings
8 or more
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Preparation/ Technique
Braise/Stew
Saute
Meal/Course
Appetizers
Brunch
Lunch
Dinner

Season
Fall
Winter
Publication
Fall 2002
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