Vegetarian
Curried Carrot Soup
Description
This creamy and healthy Curried Carrot Soup is the perfect balance of sweet, spicy, and savory in a single bowl. It’s surprisingly vegan, low on calories, and will wrap you up like a cute, chunky fall sweater.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cups yellow onion chopped (about 1 large onion)
- 1 tablespoon curry powder plus 1 teaspoon
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 bay leaf
- 5 large carrots peeled and chopped
- 4 cups soft-cooking apples such as McIntosh, peeled, cored, and coarsely chopped (about 3 medium apples)
- 4 cups reduced-sodium vegetable broth
- ¼ cup peanut butter
- ¼ teaspoon freshly ground pepper
- Greek yogurt for serving (or coconut milk yogurt for vegan or dairy-free)
- Chopped peanuts for serving
- Chopped fresh cilantro for serving
Directions
- Heat oil in a large pot over medium heat. Stir in the onion, then sauté until the onion is softened and translucent but not brown, 8 to 12 minutes.
- Stir in the curry powder, salt, cinnamon, nutmeg, and bay leaf. Add the carrots and apples. Stir over medium heat for 2 minutes.
- Add 3 1/2 cups stock. Bring the mixture to a low boil, then reduce the heat to low. Cover and simmer until the carrots and apples are tender, 20 to 25 minutes.
- Remove the bay leaf. Using a large slotted spoon, transfer the soup solids to a food processor or blender. Add peanut butter and process to a smooth puree, adding the remaining 1/2 cup stock as needed so that it blends easily (alternatively, you can use an immersion blender directly in the pot).
- Pour the puree back into the soup, then stir in the pepper. Serve hot, garnished with yogurt, peanuts, and cilantro.
