So Long Summer: Curried Carrot Soup Recipe

I realize I may be in the minority, but I’m happily waving goodbye to summer.  I appreciate sunny days and warmer weather, but I’m at my happiest when taking a brisk walk in the crisp air of Fall and Winter or, better yet, making something hearty and warm in the kitchen.  During Labor Day weekend, while others were bidding an unofficial farewell to summer with visits to the beach or backyard barbecues, I was sifting through old cookbooks digging up my favorite comfort food recipes and wishing autumn a speedy return.  The curry powder in this recipe gives it a slow, warming effect and adds a bit of depth to a traditional carrot soup–perfect for a cooler weather dish.

Curried Carrot Soup

Ingredients:

2 tablespoons butter

1 onion, chopped

1 tablespoon chopped garlic

2 apples, peeled, cored, and diced (I prefer Granny Smith as their slight tartness counterbalances the sweetness of the carrots.)

5 carrots, peeled and cut into ¼-inch pieces

1 cup white wine

1 quart chicken stock

1 teaspoon curry powder

Salt and freshly ground black pepper

Chopped chives, as garnish

Heavy cream, as garnish (optional)

Directions:

Melt butter in a Dutch oven or a large, heavy-bottomed saucepan.  Add onion and garlic and sauté until softened, about 4 minutes.  Add apple and carrots and sauté for 2 minutes.  Carefully add the white wine, chicken stock, and curry powder.  Bring to a boil, reduce heat to a simmer and cook until the apples and carrots are soft, about 15 to 20 minutes.  Season with salt and pepper, then remove from the heat and purée with an immersion blender or, in batches, in a blender.  Garnish with chives and a swirl of heavy cream (if desired) and serve.