Curried Carrot-Apple Soup

Preparation info
  • Serves


    • Difficulty


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.)


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


  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