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Recipe of the week: Carrot Apple Curry Soup

SHARE Recipe of the week: Carrot Apple Curry Soup

Carrot Apple Curry Soup

Makes 6 servings


1 Tablespoon olive oil

12 carrots, peeled and chopped

1 medium onion, chopped

1/3 cup white wine vinegar

8 cups vegetable stock

5 apples (any kind), peeled and chopped

2 Tablespoons powder ginger

1 Tablespoon curry powder

salt and pepper to taste

In a large soup pot, heat the olive oil over medium high heat. Add carrots and onion and cook until the start to brown. Once they have softened a bit, add the vinegar to deglaze the pan, and add the vegetable stock. Simmer the carrots and onions for 10 minutes. Add the apples. Add more vegetable stock if needed. You want the apples, onion, and carrots to be slightly submerged. Add the ginger and curry powder, and simmer for 45 minutes or until the vegetables and apples are very soft. Blend with an immersion blender; adjust seasoning with salt and pepper.

-The Garden-

Scott Ackley, Head Chef

This week's recipe is courtesy of Temple Square Hospitality Corporation and the Deseret News Marketing Department.

For information call 801-539-3170