Ingredients
- 6 carrots, peeled and chopped
- 2 apples, peeled, cored, and chopped (a sweet-tart variety like Honeycrisp or Gala)
- 2 potatoes, peeled and cubed
- 1 onion, diced
- 2 tablespoons olive oil
- 1 teaspoon curry, powder
- Salt and pepper to taste
- 1 cup cream, or milk for a lighter version, or full-fat coconut milk to keep it vegan
- 5 cups vegetable broth
- Basil, for garnish; I use purple basil, but any fresh basil (or parsley) works
Instructions
- Peel and chop the carrots, potatoes, and apples into small, similarly-sized pieces so they cook evenly.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, for about 5 minutes, until softened and translucent.
- Stir in the curry powder and cook for about 30 seconds, until fragrant.
- Add the carrots, potatoes, apples, and vegetable broth. Season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for about 40 minutes, until the vegetables are very tender.
- Remove the pot from the heat and puree the soup until smooth, using an immersion blender directly in the pot, or carefully transferring in batches to a stand blender (fill it no more than halfway and vent the lid to let steam escape).
- Stir in the cream. Taste and adjust the seasoning with more salt and pepper if needed.
- Ladle into bowls, sprinkle with fresh basil, and serve hot.
Nutrition (estimated per serving)
Serving: 4gCalories: 420kcalCarbohydrates: 36gProtein: 4gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 15gVitamin A: 15000IUVitamin C: 15mgCalcium: 80mgIron: 1mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
