Curried Carrot, Apple, and Peanut Soup
September is all about the layers. We are going to need fingerless gloves, cardigans of assorted weights, skirts paired with tights, and scarves. We can’t have too many scarves. As the weather fades from warm to cold and back to warm again, we’ll sip chilled apple cider and slurp steaming bowls of Curried Carrot, Apple, and Peanut Soup.
As a woman who is stubborn likes to make her plan and stick with it, I struggle with finicky September. Do I need my coat today or not? Are peaches still good or are they not? Should I be outside at the park or inside watching a football game?
In September, the answers to these questions change every hour. Thanks to Curried Carrot, Apple, and Peanut Soup, at least I know what I’m having for lunch…and dinner…and lunch tomorrow too. I’m positively smitten with its warm, lightly-spiced flavor, velvety texture, and the way it makes every part of me feel soothed and healthy and complete.
Curried Carrot, Apple, and Peanut Soup is the perfect meal to take us from summer into fall. It blends the brightness of summer carrots, the crispness of fall apples, and the warming spices of curry and cinnamon into a dish that spans both seasons. A few tablespoons of peanut butter give the soup body, creaminess, and an extra of flavor. It combines beautifully with the carrots and apples and makes the soup more satisfying as a main dish.
While Curried Carrot, Apple, and Peanut Soup is fantastic on its own, I love it topped with cilantro for freshness, chopped peanuts for crunch, and a dollop of plain Greek yogurt to cool the curry and add extra richness. Dunking it with crusty bread is always a good choice, and I bet naan would be even better.
Every spoonful of Curried Carrot, Apple, and Peanut Soup is a little taste of summer and fall at the same time, a sensation it has left me—a self-professed hater of ambiguity—no choice be to love. Interestingly enough, I’ve become a scarf person too.
It’s all about the layers.
Curried Carrot Apple Peanut Soup
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, — chopped (about 2 cups)
- 1 tablespoon curry powder — plus 1 teaspoon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 bay leaf
- 5 large carrots, — peeled and chopped
- 3 medium soft-cooking apples — such as McIntosh, peeled, cored and coarsely chopped (about 4 cups)
- 4 cups reduced-sodium vegetable broth
- 1/4 cup peanut butter
- 1/4 teaspoon freshly ground pepper
- Greek yogurt — for serving (omit to for vegan or dairy-free)
- Chopped peanuts — for serving
- Chopped fresh cilantro — for serving
Heat oil in a large pot over medium heat. Stir in the onion, then sauté until the onion is softened and translucent but not brown, 8 to 12 minutes.
Stir in the curry powder, salt, cinnamon, nutmeg, and bay leaf. Add the carrots and apples. Stir over medium heat for 2 minutes, then add 3 1/2 cups stock. Bring the mixture to a low boil, then reduce the heat to low. Cover and simmer until the carrots and apples are tender, 20 to 25 minutes.
Remove the bay leaf. Using a large slotted spoon, transfer the soup solids to a food processor or blender. Add peanut butter and process to a smooth puree, adding the remaining 1/2 cup stock as needed so that it blends easily (alternatively, you can use an immersion blender directly in the pot). Pour the puree back into the soup, then stir in the pepper. Serve hot, garnished with yogurt, peanuts, and cilantro.
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