About this recipe:A thick heart warming spicy winter soup with a twist. Scrummy and extremely filling. I forgot to buy the coriander one day to make carrot and coriander soup and so i just added curry powder instead, et voila! who said vegetarians are boring?
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Method Prep:15min › Cook:30min › Ready in:45min
Heat the sunflower oil or cooking oil of your choice and add the onion, cook until softened slightly.
Tilt the pan to one side to get the residue of oil to one side and add the curry powder to the oil and 'cook off' for 1 minute and then mix in with the onion.
Add the carrots, potato and apple and stir together for 2 minutes to coat the ingredients together with the curried onions.
Add the stock and the paprika and stir together.
Bring back to the boil, cover and simmer gently for 25 minutes or until carrots are tender.
Spoon the contents of the pan in to a blender and blend until thick and smooth.
Drizzle with chilli oil and garnish with carrot curls. Serve with warm crusty bread.
The first time I made this soup I used a large cooking apple but I found this too over powering or too 'appley'! More stock can be added if a thinner soup is preferred. No cream is required as the baking potato creates a beautiful smooth and velvety texture.
My partner and I liked this recipe but I tweaked it as I thought it a little sour. I added some honey and ginger. And I used mild curry powder as I ran out of korma powder. Ps. I had this with home made whole meal bread spread with delicious home made butter. - 27 Aug 2014