18 November 2008

(Let's Just Pretend It's) Meatless Monday: Carrot Apple Soup

It's no secret that I love soup, especially this time of year. Cold weather just screams soup to me. This soup is great right now while you can get great apples in season. You can buy the other ingredients, including organic carrots. This soup is great topped with croutons and served with a spinach salad.

Carrot Apple Soup
2 TBSP olive oil
1 c. carrots diced
2 apples, peeled, cored, and diced (We prefer green apples)
2 tsp ginger
1 clove garlic, diced (optional)
2 tsp curry powder
4 c. water or broth
1/2 c. coconut milk
4 tsp fresh cilantro (dried works fine too)
croutons to serve, if desired.
Heat oil in pan. Add apples, carrots, and garlic to pan cooking until apples begin to soften. Add ginger and curry, cook until fragrant, stirring constantly. Add broth and salt to taste, bring to a boil. Reduce to a simmer, cover, and cook until apples and carrots are tender. Stir in coconut milk. Puree veggies in blender/processor until smooth. Add cilantro. Garnish with croutons if desired.

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