Curried Carrot and Apple Soup
Friday, December 2, 2011 at 7:11PM 
Okay, I have a problem and I just don't know what to do about it. It's taking over every waking minute of my day. And my refrigerator. Carrots. Now, don't get me wrong, I love carrots. Roasted, steamed, sauteed, raw - carrots and I get along quite well. I just have too many of them at the moment. Why? No, I do not have a stash of hungry little rabbits in my backyard. My family signed up for a spring/summer CSA. For those not familiar with the term, CSA stands for community shared agriculture. Basically, each week we get a box of local, mostly organic fruits and vegetables. It's a great way to support local farmers and get some great fresh produce too. We also signed up for a fall/winter CSA. The problem is that our two shares have overlapped and we have been getting carrots from both. And more carrots. And even more carrots. There are carrots jammed into every corner of the refrigerator at the moment. Peter Rabbit would think he died and went to Heaven.
On second thought, I do know what to do about it.
Curried Carrot and Apple Soup
Serves 6
1 tablespoon coconut oil
1½ tablespoons mild curry powder
2½ lbs carrots, chopped
1 onion, chopped
2 apples, chopped
6 cups water
1 teaspoon sea salt
freshly ground pepper
Heat the oil in a large pot over medium heat. Stir in the curry powder and cook for a minute. Add the carrots, onion and apples, stir well until coated with the curry powder, then cover the pot. Cook over low heat for about 10 minutes or until the vegetables are almost tender, stirring occasionally to stop them sticking to the pan. Stir in the water, salt and pepper to taste. Bring to a boil and then simmer for about 10 minutes or until the vegetables are completely tender. Remove from the heat and puree with a hand-held blender until smooth. Or allow to cool slightly, pour into a food processor or blender and process until smooth. Adjust seasoning and add more water if the soup is a bit too thick for you.
gluten-free, soup, vegan in Recipes
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