I like to make this soup because it’s different – I have never seen it on a menu in this neck of the woods. We love curry and try to find recipes that use it. According to the website, www.organicfacts.net, the benefits of curry include: the prevention of cancer, protection against heart disease, reduction in Alzheimer’s disease symptoms, ease of pain and inflammation, improvement in bone health, protection of the immune system from bacterial infections, and an increase in the liver’s ability to remove toxins from the body. Of course, there are also the benefits of sweet potatoes, carrots and apples.
This is one healthy soup. We often eat it with a half a grilled cheese sandwich or a salad. Of course, Lee Ann enjoys a craft brew with it.
Makes about two quarts.
3 tablespoons of butter
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon of nutmeg
One large yellow onion
One pound of peeled and chopped-up carrots
3 peeled and chopped-up sweet potatoes
1 tablespoon of curry powder
One apple (e.g., Cameo or Fuji), peeled and chopped up
6 cups of chicken broth
Chop up the onion
Put chopped onions in the pot and sautée them in the butter for 5 minutes (photo), stirring until they are soft but not brown
Add the tablespoon of curry powder to onions; stir it in for a minute
Add the pound of peeled, chopped up carrots
Add the three peeled sweet potatoes cut up in small chunks
Add the 6 cups of chicken broth
Add the one teaspoon of salt
Bring it to a boil; then, turn it down to simmer and cover it
Let simmer for about 30 minutes
Add the peeled, chopped-up apple and the honey and nutmeg
Use an immersion blender stick to puree the soup until it is creamy
You can sprinkle a bit more curry on the top when serving.