It was a cold, wet and generally yucky night. I had such a yearning for something hot, quick and filling but opening the refrigerator door was not exacting inspiring. Do you know the feeling?
My cooking instructor in high school used to say that there were two types of cooks. The first variety found the recipe, bought the ingredients and made the recipe. The other kind of cook opened the cupboards, took a look at what was on hand and got going. That is exactly how dinner came together.
Yes! carrots are full of beta-carotine, good for your eyes but they are also high in vitamin K, potassium, fiber and antioxidants. Fertility and lust are the reasonably obvious magical connection.
You will need:
4 carrots
1 apple
1 onion
1 clove garlic
stock to cover
1 tsp. curry
yoghurt
At this time of the year as the last of the vegetables are overwintering in an agrarian culture, there is a great sense of gratitude that the stored harvest has been enough to feed the family. Even simple meals like this soup would have been prepared with appreciation as not everyone would have been this fortunate. Open your heart and focus on the abundance of blessings in your life. Let go of the nigglies of the day and give thanks. Begin.
Wash, peel,core, slice and chop the carrots, apple, onion and garlic as required.
Carrots can be in about one inch lengths.
Sprinkle the curry on top and add enough stock to cover the vegetables. I used vegetable stock but chicken would also work.
Cover and place on medium heat until the stock comes to a boil.
Lower the heat and allow the vegetables to simmer until just tender, 20 minutes – ish.
A knife put into a carrot should slide off.
Take off the heat and blend until smooth.
That is what I did but if you would prefer something more chunky then take out some of the carrots and chop to a desired size.
Puree the rest of the ingredients before returning the carrots to the soup.
Taste and adjust curry, add salt or pepper to your preferences.
Serve hot with a drizzle of yoghurt to counter the heat of the curry.
It is also possible to mix the yoghurt directly into the soup just before serving.
Find a nice big cup to serve the soup in and toast a croissant, bagel or baguette (or what ever you would prefer) Serve, relax and enjoy!
Come the fall this would be an easy addition to an autumn gathering and would work well if pumpkin or yams were substituted for the carrots.
Carrot Apple Curry Soup from My Kitchen Wand
