Spiced Carrot and Apple Fusion Soup
Ingredients
- 2 teaspoons sunflower oil
- 1 large onion chopped
- 1 tablespoon mild korma curry powder
- 1 cooking apple chopped
- 900 ml/11/2pt chicken stock or vegetable stock for vegetarian option
- 500 g/1lb 2oz carrots chopped
- Salt and ground black pepper to taste
Instructions
- Heat the sunflower oil in a saucepan over low heat.
- Add the mild korma curry powder and gently fry for 2–3 minutes until fragrant.
- Stir in the chopped carrots, onion, and apple, ensuring they are well coated with the curry-infused oil.
- Cover the pan and cook over very low heat for about 15 minutes, shaking the pan occasionally, until the vegetables are softened.
- Transfer the cooked vegetable mixture to a blender or food processor.
- Add half of the chicken stock and blend until smooth.
- Return the blended mixture to the saucepan and pour in the remaining chicken stock.
- Bring the soup to a gentle boil.
- Season the soup with salt and ground black pepper according to taste.
- Serve the spiced carrot and apple fusion soup hot, garnished with a sprinkle of fresh herbs if desired.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this flavorful soup with a slightly sweet white wine such as Riesling or Gewürztraminer to complement the subtle spiciness and fruity notes.Nutritional Information
Calories: 150 kcal | Carbohydrates: 27 g | Protein: 4 g | Fat: 4 g | Fiber: 6 g | Sugar: 15 g