From Food & Wine
This velvety soup has a wonderful balance of sweetness, spice and tang. The secret ingredient: gingersnap cookies.
By Tamalpais Roth-McCormick
Be the first to rate this recipe
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
curried carrot and apple soup
Con Poulos
Serves: 12
Total Time: 1 hr
Cook Time: 30 min
Ingredients
U.S. Metric Conversion chart
4 tablespoon(s) unsalted butter
1 medium onion, chopped
1 medium leek, halved lengthwise and thinly sliced crosswis
1 medium fennel bulb, cored and Hong Kong Tour Guideschopped
Kosher salt
Pepper
2 pound(s) carrots, cut crosswise Beverly skin refining centerinto 1/4-inch rounds
1 1/4 pound(s) celery root, peeled and chopped
1 Granny Smith apple, peeled, cored and hong kong événements photos idd codechopped
7 gingersnap cookies
1 tablespoon(s) Madras curry powder
2 clove(s) garlic, crushed
1 teaspoon(s) fresh ginger, peeled and finely grated
2 sprig(s) thyme
2 quart(s) chicken stock
1 cup(s) sour cream
1 teaspoon(s) apple cider vinegar
Toasted pumpkin seeds, for garnish
Chopped mint, for garnish
Chopped cilantro, for garnish
Directions
In a large saucepan, melt the butter. Add the hand coffee grinderonion, leek, fennel and a generous pinch each of salt and pepper and cook over moderately high heat, stirring occasionally, until softened and just starting to brown, 9 minutes. Add the carrots, celery root, apple, gingersnaps, curry powder, garlic, ginger and thyme and cook, stirring, until the carrots and celery root soften slightly, 10 minutes. Add the stock and bring to a boil. Simmer over moderate heat, stirring, until the vegetables are very tender, 25 minutes. Discard the thyme sprigs.
Working in batches, puree the soup in a blender with the sour cream and vinegar until smooth. Reheat the soup if necessary and season with salt and pepper. Ladle the soup into bowls, top with toasted pumpkin seeds and chopped mint and cilantro and serve.