RECIPES–Curried Carrot And Apple Soup

This is a delicious soup, especially if made with farmers’ market carrots.  These carrots, gnarled and unusual looking, often reddish in color, have a sweet, mild taste with none of the slightly strong and unpleasant flavor of commercial carrots. .

When a good, tart/sweet apple like Gold Rush (a relatively new but superb variety), the combination is unbeatable

I add dried prunes and raisins to complement the taste; and the curry spice and mild mango chutney give it a light Indian flavor.

Curried Carrot and Apple Soup

* 8-10 medium ‘farmers market” carrots, cut into 2” pieces

* 1 lg. Gold Rush (or similar apple), cut into quarters

* 5-7 dried prunes, pitted

* 1/4 cup (approx.) raisins

* 2 Tbsp. curry powder

* 1 Tbsp. sweet mango chutney (preferable Indian from Asian store)

* 1 Tbsp. unsalted European style butter

* 1/2 cup half-and-half

* 1/2 cup roasted pecans (halved, raw pecans, roasted in iron skillet)

* Few fresh basil leaves as garnish

- Boil the carrots, apples, dried fruit in enough water to cover with 1 Tbsp. curry powder (approx. 10-12 min. until carrots are soft.)

- Remove ingredients, place in blender, reserve water

- Add butter, cream, curry powder (remaining 1 Tbsp.) and approx. 1/2 cup cooking water

- Blend until smooth puree. Add water to get the thickness desired

- Add salt, pepper to taste

- Place soup in bowls, garnish with nuts and basil; serve