Home > Filters & Accessories > Tips > Recipes > Dinner Recipes > 2 Stew's Curried Carrot Soup with Gingered Apple Chip 2 Stew's Curried Carrot Soup with Gingered Apple Chip |
| Diane is an international flight attendant based in Boston with a blog about food, travel and life. Inspiration comes from all parts of the globe as well as her own backyard. You'll just as easily find her at a Paris flea market as a local farmer's market. Recipes, restaurant suggestions and interesting points of travel are all found in her blog, 2 Stews. We're so happy to have her and her Autumn-ready Curried Carrot Soup with us today! 2 Stew's Curried Carrot Soup Ingredients: 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 *To slice onions without tears, light a candle nearby. Preparation: 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. Gingered Apple Chips Ingredients: 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 Preparation: 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. |