Creamy Curried Carrot & Apple Soup
"A vibrant, silk-smooth fusion of earthy sweetness and warming spices that transforms humble garden staples into a gourmet masterpiece."
Instructions
Heat the sunflower oil in a large pot over medium heat. Add the curry powder and sauté for 2–3 minutes, stirring constantly, until fragrant and slightly darkened.
Add the carrots, onion, and apple. Stir well to coat everything in the spiced oil, then cover and cook over low heat for about 15 minutes, stirring occasionally, until the vegetables are very soft.
Transfer the mixture to a blender or food processor and blend until completely smooth and velvety.
Return the purée to a clean pot and pour in the chicken stock. Bring to a gentle boil over medium heat, then reduce to a simmer.
Season carefully with salt and black pepper, tasting and adjusting as needed.
Ladle the hot soup into bowls. Add a spoonful of thick yogurt to each serving and gently swirl it through the surface.
Finish with thin carrot ribbons on top and serve immediately.