Coconut Curry Carrot and Apple Soup (2024)

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Course:Soup

Cuisine:Thai-inspired

• For the soup:
• 2tablespoonsbutter
• 1 ½teaspoonsginger
• 1 ½teaspoonsgarlic
• 1teaspoonlemongrass paste
• 1teaspooncoriander
• 2teaspoonsmild curry
• 1teaspooncumin powder
• 1tablespoonred curry paste
• 2tablespoonsbrown sugar
• 1 ½teaspoonssea salt
• 1poundcarrotspeeled and coarsely chopped (or use a 1 pound bag of baby carrots)
• 1medium onioncoarsely chopped
• 1medium yellow bell pepperseeds removed, and coarsely chopped
• 2medium applescored and coarsely chopped (I used Gala, but Golden Delicious or your favorite cooking apple would work as well)
• 6cupslow sodium chicken broth
• 1can coconut milk
• For the topping/garnish:
• 4strips baconsliced into ¼ inch pieces
• ½medium Granny Smith applecored and julienne-cut into tiny 1 inch strips
• 1teaspoonbrown sugar
• ¼cupcoarsely chopped cashews
• fresh thyme leavesfor garnish

1. In a large pot over medium-low heat, melt the butter and sauté the garlic, ginger and lemongrass just until fragrant, about 1 minute. Add the coriander, curry powder, cumin, curry paste and brown sugar and cook another 30 seconds. Add carrots, onion, bell pepper and apple and continue cooking until veggies start to soften, about 5 more minutes.

2. Add salt and chicken broth to the pot and increase the heat. Bring the soup to a boil and then reduce to a low, constant simmer. Cook for about 25-30 minutes or until veggies are very soft and tender. Add coconut milk and simmer for another 5 minutes.

3. Purée the soup until smooth using either a regular blender or an immersion (stick) blender. If using a regular blender, let the soup cool down a bit before blending. Then purée in batches to prevent the soup from splattering. You can also remove the center piece of the blender lid and place a clean dishtowel or paper towel over the opening while blending. This will allow the steam to escape and prevent spattering.

4. While soup is simmering, prepare the topping. Cook bacon in a small pot until deep, golden brown and crisp. Remove with a slotted spoon and place on several thicknesses of paper towels to drain.

5. Pour off all but 1 teaspoon of the bacon fat and discard. Add apple to pan and cook over medium low heat for a minute or two until just slightly softened. Add brown sugar, bacon and cashews and cook for another 30 seconds.

6. Place a tablespoon of topping in a shallow bowl. Gently ladle soup around topping. Add a bit more of the apple topping to create a small mound on top of soup. Serve immediately.