Yield: 4 Servings
¼ Cup Vegetable Oil
4t Curry Powder
1 Cup Carrots (diced, about 4 medium carrots)
1 Whole Carrot
1 Medium Onion (chopped)
2 Granny Smith Apples (peeled and chopped)
4 Cups Vegetable Broth
Coarse Salt (to taste)
Freshly Ground Black Pepper (to taste)
Plain Yogurt (for garnish)
Fresh Parsley (for garnish)
1. Heat the oil in a large, heavy bottomed pot over medium heat. Add curry powder and cook, stirring, for 2 to 3 minutes. Add diced carrots, onions and apple, and stir until coated with the curry powder. Sauté for 5 minutes. Add broth, stirring to combine.
2. Cover the pot. Simmer, stirring occasionally, until carrots and apples are very soft, about 20 to 25 minutes. Puree in a blender, or with a hand-held blender. Taste, and add salt and pepper, if desired.
3. While soup is cooking, preheat oven to 400°F. Peel remaining whole carrot and cut into very thin curls. Roast for 3 to 5 minutes, or until ends are browned and crisp.
4. Top each bowl of soup with yogurt, roasted carrot curls and fresh parsley. Serve warm.