A vibrant and healthy soup that's simple to prepare but offers layers of flavor from carrots, apples, curry, cinnamon, and peanut butter. It makes fantastic leftovers too!
Prep Time: 20mins
Cook Time: 40mins
Total Time: 1hr
1tablespoonextra virgin olive oil
1large yellow onion, - chopped (about 2 cups)
1tablespooncurry powder - plus 1 teaspoon
5large carrots, - peeled and chopped
3medium soft-cooking apples - such as McIntosh, peeled, cored and coarsely chopped (about 4 cups)
4cupsreduced-sodium vegetable broth
1/4teaspoonfreshly 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.
Curried Carrot Apple and Peanut Soup will keep in the refrigerator for 5 days or frozen for up to three months, so it's a great make-ahead meal option too.