Although September is still spoiling us with warm days here and there, it slowly but surely is soup season again! But before diving too deeply into the repertoire of thick and hearty winter hotpots, this curried carrot and apple soup is a good intermediate – it is light, spicy and yet provides a hot meal on the less friendly September days that see temperatures dip into those regions that make us dig for an additional outer layer.
- 2 to 3 tablespoons of vegetable oil
- 2 teaspoons of curcuma
- 2 teaspoons of garam masala
- 1 teaspoon of tandoori spice mix
- 1 kg of carrots, peeled and roughly chopped
- 1 cooking apple (use a sour variety that does not break up too easily when cooked, such as Braeburn or Granny Smith), pealed, cored and roughly chopped
- 1/2 red chili, seeds removed and finely chopped
- ca. 10 curry leaves
- 500 ml of vegetable stock
- 1 to 2 teaspoons of chili flakes
- salt, freshly ground pepper
- 150 grams of plain yogurt (skip for a vegan dish)
- For decoration: some leaves of fresh parsley or coriander
- Heat up the oil in a large saucepan over medium heat.
- Add the spices and fry for approximately 1 minute. Then add the carrot and the apple and fry while stirring frequently for approximately 5 minutes (not too hot).
- Reduce the temperature to low, add the chili and cover with a lid. Let cook in its own juices for approximately 15 to 20 minutes.
- Add the stock and the curry leaves (I put the curry leaves in a tied up teabag so it is easier to remove them at the end of the cooking time). Simmer for another 15 to 20 minutes. Stir here and there.
- Process the vegetable mix in a blender (or use a hand blender) until smooth. Season to taste with plenty of freshly ground pepper, salt and chili flakes.
- Let cool down a bit, then stir in the yogurt. Set a side a spoonful or so for decorating the plates.
- Serve in pre-warmed dished garnished with a swirl of yogurt and some fresh leaves of coriander or parsley.