Curried Carrot and Apple Soup

In Appetizers, ENTREE, Infusions, Mumbai Curry, PEPPERCORNS, RECIPES 2017 by Linda SzymanskiLeave a Comment

Image curry-infused-sea-salt tellicherry peppercorns

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4 tablespoons unsalted butter
1 medium onion chopped
1 medium leek halved lengthwise and thinly sliced crosswise
1 medium fennel bulb cored and chopped
Mumbai Curry Infused Sea Salt from Salts of the 7 Seas
2 pounds carrots, cut crosswise into 1/4-inch rounds
1 1/4 pounds celery root, peeled and chopped
1 Granny Smith apple, peeled, cored and chopped
7 gingersnap cookies
1 tablespoon Madras curry powder
2 garlic cloves, crushed
Tellicherry Pepper from Salts of the 7 Seas
1 teaspoon finely grated peeled fresh ginger
2 thyme sprigs
2 quarts chicken stock
1 cup sour cream
1 teaspoon apple cider vinegar
Toasted pumpkin seeds, for garnish
Chopped mint, for garnish
Chopped cilantro, for garnish


1. In a large saucepan, melt the butter. Add the onion, leek, fennel and Mumbai Curry Infused Salt and Tellicherry Pepper and cook over moderately high heat, stirring occasionally, until softened and just starting to brown, 9 minutes. Add the carrots, celery root, apple, gingersnaps, curry powder, garlic, ginger and thyme and cook, stirring, until the carrots and celery root soften slightly, 10 minutes. Add the stock and bring to a boil. Simmer over moderate heat, stirring, until the vegetables are very tender, 25 minutes. Discard the thyme sprigs.

2. Working in batches, puree the soup in a blender with the sour cream and vinegar until smooth. Reheat the soup if necessary and season with Mumai Curry Infused Salt and Tellicherry Pepper. Ladle the soup into bowls, top with toasted pumpkin seeds and chopped mint and cilantro and serve.

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