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

Welcome to Claire's

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 large yellow organic onion, coarsely chopped
  • 3 large cloves garlic, sliced
  • 4 medium carrots, cut into medium dice
  • 3 ribs organic celery, cut into ½-inch slices
  • 1 large butternut squash, peeled, seeded, cut into medium dice
  • 1 tablespoon garam masala powder, found in the spice section at the market
  • 1 teaspoon turmeric
  • 1 2-inch piece fresh ginger, peeled and finely chopped
  • Sea salt and pepper
  • 1 bay leaf
  • 1 35-ounce can Italian San Marzano whole peeled tomatoes in juice, crushed with your hands
  • 1 13.5-ounce can light coconut milk
  • 6 cups water
  • 3 large organic Yukon Gold potatoes, cut into medium dice
  • 2 organic apples, Gala or other, cored and cut into small dice
  • 10 large fresh organic basil leaves
  • ¼ cup chopped organic cilantro
  • 2 cups cooked organic brown rice


    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 the vegetables have released some of their moisture.
    2. Add the tomatoes, coconut milk, and water. Stir well to combine. Raise the heat to high and bring to a boil. (This should take about 10 minutes.) Lower the heat to medium, cover, and cook at a medium boil, stirring occasionally, for 30 minutes.
    3. Add the potatoes, apples, basil, cilantro, and rice. Stir to combine. Cover and continue cooking at a medium boil, stirring occasionally, for about 15 minutes, or until the potatoes are tender. Taste for seasonings.