Curried Carrot-Apple Soup

Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

My mom has a handy tip for a shortcut when preparing soups that require lots of cut vegetables—she cuts them a day in advance and covers them with water, then refrigerates them and uses the water that covers them in the recipe. (Vegetables that get cooked together can be stored together.)

Ingredients

  • 2 tablespoons organic and trans fat-free margarine spread
  • 2 tablespoons extra-virgin olive oil
  • 1

Method

  1. Melt the margarine and olive oil in a large, heavy pot over medium-low heat. Add the onion, garlic, carrots, celery, butternut squash, garam masala, turmeric, ginger, a little salt and pepper, and the bay leaf. Cover and cook, stirring occasionally, for 20 minutes, or until th