Curried Carrot and Apple Soup
|Sunflower oil||2 Teaspoon (10 Milliliter)|
|Korma curry powder||15 Milliliter (1 Tablespoon)|
|Carrots||1 1⁄4 Pound, chopped (500 Gram)|
|Onion||1 Large, chopped|
|Barley cooking apple||1 , chopped|
|Chicken stock||1 1⁄4 Pint (750 Milliliter)|
1. Heat the oil and gently fry the curry powder for 2-3 minutes.
2. Add the carrots, onion and apple, stir well, then cover the pan.
3. Cook over a very low heat for about 15 minutes, shaking the pan occasionally until softened. Spoon the vegetable mixture into a food processor or blender, then add half the stock and process until smooth.
4. Return to the pan and pour in the remaining stock. Bring the soup to the boil and adjust the seasoning before serving in bowls, garnished with a swirl of yogurt and a few curls of carrot.