Wednesday, May 21, 2008

Curried Carrot & Apple Soup

Curried carrot and apple soup
serves 4


2 teaspoons sunflower oil
1 tablespoon mild korma curry powder
500g/1lb 2oz carrots, chopped
1 large onion, chopped
1 cooking apple, chopped
900ml/11⁄2pt chicken stock
salt and ground black pepper

• Heat the oil in a saucepan over a low heat, and gently fry the curry powder for 2–3 minutes until fragrant.
• Add the carrots, onion and apple, stir well, then cover the pan. Cook over a very low heat for about 15 minutes, shaking the pan from time to time, until the vegetables are softened.
• Spoon the vegetable mixture into a blender or food processor, then add half the stock and blend until smooth.
• Return the mixture to the pan, and pour in the remaining stock. Bring the soup to the boil, and season with salt and pepper. Serve hot.

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