Wednesday, February 3, 2010

Curried Carrot Soup with Gingered Apple Chips

On a recent visit to La Table de Nana's blog, I saw a pure and creamy Cauliflower Soup topped with Spiced Pear Chips. If heaven made soup, this is what it would look like. I was still thinking about it's beauty when a friend posted on Facebook that she was making Curried Carrot soup. A match made in heaven (again!) came to mind. I used my friend's recipe as a jumping off point and made a velvety carrot soup with almost no fat, and packed with vibrant vitamin rich vegetables. I thought apple would be a taste that could balance the curry and spice, and it did. I used a cinnamon-ginger-cayenne spice on the apples and deepened the color with paprika. The next day I took some to work for my St. Thomas trip, and added shredded chicken to it. It was a full well balanced meal in a bowl. Taking a bite, as we flew through the clouds, I did feel a little closer to heaven. Thanks Monique and Anne for your inspiration!

Curried Carrot Soup


2 tablespoons canola oil
12 ounces carrots, thinly sliced

2 cups sweet potatoes, cut into ¼ inch cube, about 1 medium

1 cup chopped onion, about 1 medium*

3 celery stalks, thinly sliced

1-1 inch fresh ginger, peeled and finely diced

¼ cup chopped cilantro, stems included
1 teaspoon good quality curry powder
(or more to taste)
4-5 cups chicken broth
pinch of cayenne
salt to taste


In a large skillet, heat canola oil over medium heat. Add the carrots, sweet potato, onion, ginger and celery
and saute until soft. Stir in curry powder and add cilantro. Add 4 cups chicken broth and stir thoroughly. Add the cayenne and salt to taste. Simmer for 10 minutes until all of the flavors have combined. Using an immersion blender or food processor, puree until smooth. Add more chicken broth, if needed until desired consistency is reached.

Makes 6-7 cups or 4-1 ½ cup servings.

Garnish with Gingered Apple Chips.

*To slice onions without tears, light a candle nearby.


Gingered Apple Chips


1 large Granny Smith apple, washed with stem left on

1/4 teaspoon ground ginger

1/4 teaspoon paprika

1/4 teaspoon cinnamon

pinch of cayenne


Preheat oven to 275 degrees.

Line a large baking sheet with parchment paper. Combine ginger, paprika, cinnamon and cayenne together in a small bowl. Slice the apple into slices about 1/16 inch thick. Place the apple slices in a single layer on the parchment lined sheet. Sprinkle the spice mixture evenly over the apples. Place a layer of parchment paper over the apples and put another baking sheet over it to weigh it down. Put in preheated oven for about 30 minutes. Check after 10 minutes to see how fast they are baking, by carefully lifting the paper. The apples on the edge bake faster than the ones in the center. Bake until they start to dry around the edges. Carefully lift the parchment off slowly being careful the apples don't stick to the top layer. Continue baking for about 15 minutes longer, until they are just golden, dry and crisp.

Curried Carrot Soup recipe, click here

Gingered Apple Chips recipe, click here


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15 comments:

Barbara said...

I'm loving this recipe! Sweet potatoes and carrots together would be marvelous.
And your gingered apple chips are fabulous. Such a pretty way to top off the soup.
Where did you find those soup bowls? Such a lovely presentation.

Linda said...

Looks delicious!
I love the look of the chips both Monique's and yours...

La Table De Nana said...

Your chips are outstanding:) What a great idea to mix up and match with something else..I love the additional photos also..
I just tried my hand at macarons this am..2nd time..Linda may remember the first:) I have the day off so far..and they are in the garbage..That's how pretty they were..
Glad to see your red heart and pretty pretty post~

My Carolina Kitchen said...

What a gorgeous soup. You've done a splendid job of photographing it with the apple chips and all of it's beauty.
Sam

Melanie said...

I have printed these recipes out to try! I love the idea of the ginger apple chips.

Thank you!

Linda said...

diane, i love this post....not only your very interesting recipe but this stylized photography.
love the soup bowl (& the utensil)...
would you consider a posting on all your favorites (ie: china/ pottery/ flat & serve ware)...would love to "raid" your cabinets!!
thanks for the "tip" on the candle/ onion...never knew that...(& whose candle & scent...from a paris trip?)
cannot wait for spring & its' beauty...just like that serene bistro shot!

Chocolate Shavings said...

This soup sounds like the perfect meal for a cold winter night!

Kate at Serendipity said...

Diane, what a gorgeous lunch! The apple is so darling. You're so creative!

Thanks for this post.

zurin said...

The soup the pear chip the bowl and the last picture makes ths post so so lovely Diane!

2 Stews said...

Barbara...Thanks, yes it is a nice combo. I have had the bowl for a lot of years. It is vintage Italian. I used to collect Majolica.

Thanks Linda and Monique...Monique, macarons sometimes seem so elusive. We'll have to collaborate.

Sam...some things are just photogenic!

Melanie...Bon Appetit

Linda...Thanks...it would be fun to raid my cabinets! You might decide I have "issues", though!! I have always collected china and linens and benefited from an antique dealer in the family. The candle was a gift, I have resisted many designer candles in Paris! And yes, I am counting the days until spring and a return to Paris and the bistros!

Chocolate Shavings...oh yes, it does take away the winters chill and you feel healthy just eating it.

Kate...the apple was just serendipity ;-)

Zurin...thanks...I just felt like I wanted to be in a Parisian Bistro having soup!

Cheers...Diane

Ju (The Little Teochew) said...

Argh! You and Monique are killing me with your soups!!! Apples, pears, they beautify the soup. So pretty to look at. I am sure it tastes fantastic too.

Michael Lee West said...

The soup looks delicious--and you know I'm loving the tableware, too.
XX00

Cheryl said...

Wow what a recipe. This year I am planting some more carrots (last years did alright), and I am going to be making me some of this soup. Oh and I just got some really quality organic curry powder too. I am just giddy now. LOL

food with style said...

oh so gorgeous!

Test Kitchen & Bar said...

you have such gorgeous food photography. i tried my hand at a curried carrot soup recently as well...

http://www.testkitchenandbar.com/2011/07/18/curried-carrot-soup/