Carrot-Apple Soup w Curry
Our delectable sweet-spicy-tart soup is comfort in a bowl after a chilly fall day at the orchard. A bit of sweet potato gives this beautiful soup an amazing bisque-like thickness.
Servings: 6 servings
Calories: 158 kcal
- 1 TB unsalted butter
- 1 large onion chopped
- 1 ½ tsp kosher salt
- 3 cups chopped carrot
- 3 cups chopped sweet potato
- 2 large Macintosh apples peeled and chopped
- 1 tsp curry powder
- 2 tsp minced fresh ginger
- 4 cups chicken broth
- 3 TB low-fat Greek yogurt
- 1 tsp dark brown sugar
- 1/3 cup chopped scallions garnish
Heat butter over medium heat in a large soup pot. Add onion and salt and cook for 5-7 minutes or until onion is softened.
Add carrot, sweet potato, apple, curry powder, and ginger and stir to combine. Add chicken broth, increase heat to high, cover, and simmer for 25-30 minutes or until vegetables are soft.
Add Greek yogurt and brown sugar and use an immersion blender to purée soup (or a regular blender working in batches).
Serve garnished with scallions.