Spicy Carrot Soup with Apple Crisps

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This flavorful soup was lovely as our starter on Thanksgiving evening. The crispy apple chips give a nice sweetness, to offset the slightly spicy soup, flavored wit a touch of paprika. The apple crisps are easy to make however take a lot of time in a low oven to dry.

Serving Size: 4

Ingredients:

• 2 strong cooking apples
• 2 tablespoons oil
• 1 med. onion, chopped
• 2 cloves garlic, minced
• 500 grams (4-5) carrots, peeled and in slices
• 1/2 teaspoon cinnamon
• 1/2 teaspoon mild curry powder
• 1/2 teaspoon ginger. powdered
• 1/2 teaspoon paprika powder
• 2 tablespoons tomato paste
• 2 tablespoons rice
• 2 &1/2 cups vegetable bouillon
• salt and pepper to taste
• 1 teaspoon lemon juice

Directions:

1. Preheat the oven to 100 (C) / 210 (F)
2. Cut the apples in quarters and remove the core.
3. Very thinly slice the apples. Lay the apple pieces on a piece of baking parchment or silicone baking sheet and place the sheet in the warm oven for 1 & 1/2 to 2 hours.
4. In a large soup pan, heat the oil, saute the onion and garlic.
5. Add the carrot pieces and spices and allow them to saute for a few minutes.
6. Add the vegetable bouillon and tomato paste and bring to a soft boil.
7. Lower the heat to simmer and cook until the carrots are soft, and the rice os cooked.
8. Puree the soup, and season to taste with salt, pepper and a splash of lemon juice.
9. Serve the soup with the apple chips floating on top.

This entry was posted on Monday, December 8th, 2008 at 10:30 pm and is filed under Apple, Carrot, Soups. You can follow any responses to this entry through the RSS 2.0 feed.

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