ROASTED CARROT SOUP WITH CURRY APPLES & CREME FRAICHE

Eating Fabulously, Christopher Stewart, Roasted Carrot Soup with Curry Apples and Creme Fraiche, soup, carrot soup, seasonal soups

Soups on! Fabulous soup that is. 

I developed this recipe back in my restaurant days and its still a great soup to have as we transition into cooler weather. The curried apples shock everyone so dont be alarmed. The hint of curry and the sweet crunch of my favorite Fuji apples adds texture to the soup. This is also a great soup to make over the weekend because all of the ingriedients are in season right now, so it's the perfect excuse to head to your local farmers market. 

Roasted Carrot Soup with Curried Apples & Creme Fraiche 

2 1/2 bags (or 3 lbs) of carrots, peeled and cut into quarters
2 shallots, peeled, trimmed, and cut into quarters 
3 cloves of garlic, peeled 
1 leek, trimmed, cleaned, and cut in quarters 
3-4 Bosc pears, seeded and quartered 
1 Fuji apple, peeled, seeded and minced
2-3 quarts chicken or vegetable stock ( or water )
oil
heavy cream (if desired )  
salt and pepper 
lemon juice 
a pinch of curry powder 
1T. ground ginger 
1T. ground cinnamon 

Place the first 5 ingredients in a medium size roasting pan, toss with extra virgin olive oil, salt and pepper and roast in a 425 degree oven until vegetables are tender and roasted to a nice dark caramel color. Once roasted transfer vegetables, pears included in a stock pot, add stock or water just until vegetables are covered. Simmer for about 20-30 minutes.  


Eating Fabulously, Christopher Stewart, Roasted Carrot Soup with Curry Apples and Creme Fraiche, soup, carrot soup, seasonal soups

In a small bowl mix creme fraiche with a squeeze of lemon juice, and salt and pepper until consistency is fairly loose, but not runny, and set aside.  In another small bowl mix minced apples, a pinch of curry powder, a squeeze of lemon juice and salt and pepper to taste and set aside. There should only be a hint of curry on the apples. 

Once soup is simmering, take off heat, allow to cool slightly, and puree in a blender till smooth, adjusting the consistency with warm stock to your liking.  Place back over a low flame after pureeing to heat through, seasoning with salt and pepper to taste.  Ladle soup in a bowl, spoon 1 table spoon of curried apples in the center and top with creme fraiche. 

***heavy cream can also be added to this soup at the simmering process for a richer creamier texture**

photos via beat  & electriksheep

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