This flavorful, easy to prepare soup is ideal for a cold winter night. The hint of curry and apple is the perfect pairing for this delicious, filling soup. Roast, puree, heat . . . it’s that easy.
INGREDIENTS:
2 large sweet potatoes, peeled and diced
2 Gala apples, quartered
1 fennel bulb, quartered
4 medium leeks, (white parts) sliced
3-4 cloves of garlic (with their skins)
2-3 Tbs olive oil
Salt and pepper
4 C vegetable stock
½ tsp yellow curry powder
1 tsp salt
½ tsp black pepper
½ C green onion, sliced
½ C toasted cashews, chopped
Croutons
DIRECTIONS:
Preheat oven to 425.
Lightly coat the sweet potatoes with a little olive oil and sprinkle with salt and pepper. Lay them out on a large baking sheet. (You will need two baking sheets.) I added four apple quarters to this pan as well.
Coat the fennel and leeks with a little olive oil and sprinkle with salt and pepper. Place onto another baking sheet, along with the other apple quarters.
Place the garlic cloves in the middle of a small square of foil and drizzle with oil; close the foil around the cloves and place onto one of the baking sheets.
Roast for 35 minutes.
Next, transfer the vegetables and garlic (removed from the skins) to a blender or food processor. You may have to divide it all in half and do two batches. I was able to fit everything in my blender. Add about 2 cups of the vegetable stock and blend everything for a minute or so. Add about another 1-1/4 cups of stock and puree until there are no longer any large chunks of vegetables.
Transfer the puree to a soup pot and whisk in the remaining stock. Add the curry, salt, and pepper. Heat over low-medium heat, stirring often. Once hot all the way through, serve the soup with croutons, green onion, and toasted cashews. Enjoy!
- 2 large sweet potatoes, peeled and diced
- 2 Gala apples, quartered
- 1 fennel bulb, quartered
- 4 medium leeks, (white parts) sliced
- 3-4 cloves of garlic (with their skins)
- 2-3 Tbs olive oil
- Salt and pepper
- 4 C vegetable stock
- ½ tsp yellow curry powder
- 1 tsp salt
- ½ tsp black pepper
- ½ C green onion, sliced
- ½ C toasted cashews, chopped
- Croutons
- Preheat oven to 425.
- Lightly coat the sweet potatoes with a little olive oil and sprinkle with salt and pepper. Lay them out on a large baking sheet. (You will need two baking sheets.) I added four apple quarters to this pan as well.
- Coat the fennel and leeks with a little olive oil and sprinkle with salt and pepper. Place onto another baking sheet, along with the other apple quarters.
- Place the garlic cloves in the middle of a small square of foil and drizzle with oil; close the foil around the cloves and place onto one of the baking sheets.
- Roast for 35 minutes.
- Next, transfer the vegetables and garlic (removed from the skins) to a blender or food processor. You may have to divide it all in half and do two batches. I was able to fit everything in my blender. Add about 2 cups of the vegetable stock and blend everything for a minute or so. Add about another 1-1/4 cups of stock and puree until there are no longer any large chunks of vegetables.
- Transfer the puree to a soup pot and whisk in the remaining stock.
- Add the curry, salt, and pepper. Heat over low-medium heat, stirring often.
- Once hot all the way through, serve the soup with croutons, green onion, and toasted cashews. Enjoy!
