Curried Carrot and Apple Soup
2
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
This sweet-spicy-tart soup is comfort in a bowl. The addition of sweet potato lends it amazing bisque-like thickness.
Ingredients
Unsalted butter
1 tbsp(s)
Onion
1 large, chopped
Kosher salt
1¾ tsp(s)
Carrots
3 cup(s), chopped
Sweet potato
3 cup(s), chopped
Apple
2 large, Macintosh, peeled and chopped
Minced ginger
2 tsp(s)
Curry powder
1 tsp(s)
Reduced-sodium chicken broth
4 cup(s), or vegetable broth
Plain lowfat Greek yogurt
3 tbsp(s)
Dark brown sugar
1 tsp(s)
Uncooked scallions
⅓ cup(s)
Instructions
1
In a large soup pot, heat butter over medium heat.
2
Add onion and salt; cook, stirring frequently, until onion is softened, 5-7 minutes. Add carrots, sweet potatoes, apples, ginger and curry powder; stir to combine. Add broth; stir to combine. Increase heat to high; bring to a boil. Cover pot and reduce heat to medium; simmer until vegetables are soft, 25-30 minutes.
3
Stir in yogurt and sugar; remove from heat. Puree soup in pot using an immersion blender (or use a regular blender, working in batches); serve garnished with scallions.
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