I had this soup at the New England Soup Factory in Boston last year. It was so delicious that I have been trying to replicate the recipe. Yes, the New England Soup Factory folk do have a book with their amazing recipes, however this one wasn't in the book!
So here is my take on this recipe.
You will need:
- about 750 grams to a kilo of carrots.
- one small sweet potato.
- 2 sticks of celery (with leaves)
- one small brown onion chopped
- one small red onion chopped
- 2 small granny smith apples, peeled and chopped into quarter style
- approximately a litre of vegetable stock
- 3 heaped teaspoons of mild curry paste ( I used a korma style with coconut and coriander)
- half teaspoon of minced ginger
- pinch of cumin seeds
- coriander chopped for garnish
- 2 heaped tablespoons of coconut cream (to taste)
- 2 teaspoons of samba olek (chilli to taste!)
- pop onions and celery in a heavy based pot with a good splash of olive oil and sweat down.
- add the sweet potato and carrot and heat through for a few minutes until all ingredients are covered with the oil.
- add the curry paste and ginger and toss through to cook off.
- add the stock and simmer with lid on until all the ingredients are soft and starting to fall apart.
- using a stick blender, blend the soup until smooth.
- add the other flavours, salt and pepper, cumin seeds, samba olek and coconut cream. Add more coconut cream if you prefer a creamier soup.
- add the apple and put pot back on a low heat, covered for around 5 minutes or until the apples have softened.
- Serve garnished with freshly chopped coriander.
Let me know how you go if you try these recipe! Miss Mardi xxx