Prep 5 mins
Cook 40 mins
This recipe comes from Rita Golden Gelman's (aka the Female Nomad) book "Female Nomad and Friends" -- all about traveling the world and connecting through food. This dish is adapted from Adrienne Jury in New Zealand and supposedly was fave soup of the King Gustav of Sweden. I'm making it for a big RZ-Food Network UK dinner party to celebrate the book. Can't wait to see how it turns out!
- 2 medium onions, sliced
- 14.79 ml salted butter
- 10 carrots, cut into 1/2-inch slices (about 6 cups sliced carrots)
- 14.79-29.58 ml curry powder, to taste
- 29.58 ml instant chicken bouillon granules (I am skipping this and trading some veggie broth for part of the water)
- 1419.54 ml water, divided
- salt, to taste
- fresh ground black pepper
- 29.58 ml applesauce
- 29.58 ml fresh dill, snipped
- 29.58 ml of fresh mint, chopped
- 118.29 ml low-fat sour cream
- Saute the onion in the butter for 5 minutes.
- Add the carrot slices, curry powder, powder chicken stock (or veggie stock) and 3 cups of water (or less water if trading in veggie stock).
- Simmer until the carrots are soft, 30-35 minutes. As soup is cooking, add the remaining 3 cups of water in half cup increments.
- Add salt and pepper, and adjust for taste.
- To blend, put half the soup in a blender or food processor. Blend at medium speed for a few seconds. Add the rest of the soup and the applesauce. Blend until smooth.
- Serve with fresh dill, mint, and sour cream sprinkled on top.
What a super recipe. Healthy and vagetarian too. I'll certainly try it out and may add some green chillies to it to give it the kick I like.