- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped (2 cups)
- 1 stalk celery, finely chopped
- 1 tablespoon curry powder
- 5 large carrots, peeled and thinly sliced (3 cups)
- 2 large McIntosh or other apples, peeled and coarsely chopped (3 cups), peeled and coarsely chopped (3 cups)
- 1 bay leaf
- 4 1/2 cups reduced-sodium chicken broth
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 2 tablespoons low-fat plain yogurt, for garnish (optional)
- 1 tablespoon chopped fresh parsley, dill or basil for garnish (optional)
- 1/4 cup coconut cream
- 2 tablespoon chopped chive
Heat oil in a large saucepan or medium soup pot over medium heat. Stir in onion and celery; cook until the onion is softened and translucent, 8 to 12 minutes; do not brown.
Stir in curry powder, then add carrots, apples and bay leaf. Stir well over medium heat for 2 minutes, then add broth and salt. Bring the mixture to a low boil, then reduce the heat to low. Cover tightly and simmer until the carrots and apples are tender, 20 to 25 minutes. Add ¼ cup coconut cream.
Remove the bay leaf. Blend soup until smooth with an immersion blender or using a large slotted spoon, transfer the soup solids to a food processor, adding about 12 cups of the broth; process to a smooth puree. Pour the puree back into the soup. Reheat and season with pepper. Serve piping hot, garnishing each serving, if you like, with a dab of yogurt and a sprinkle of fresh herbs.
