Curried Carrot Soup

From Joyce, long time CSA member and Workshare.

Soup

2 Tbsp butter

1 apple, cored, peeled (I don't peel) and coarsely chopped

1 cup coarsely chopped onion

2 tsp curry powder

1 1/2 cups vegetable stock

1 lb. (about 5) carrots, cut into chunks (I use my slicer)

1 cup half and half or milk (I use cream - recipe is below)

salt and freshly ground pepper

Method:

In a dutch oven, melt the butter.  Add apple and onion.  Cook, stirring occasionally until  onion is translucent, about 5 minutes.  Add curry, stir for 30 seconds.

Add vegetable stock and carrots.  Bring to a boil.  Reduce heat and simmer until carrots are tender, about 15 minutes.  Puree the soup in a blender until smooth. 

Return to pan, add half and half.  Warm through.  Season to taste.

I don't use half and half.  I use the following cream.

Cream Recipe:

1/2 cup cashews

1/2 cup water

1/2 to 3/4 cup light olive oil

2 Tbsp maple syrup

1/2 tsp vanilla

pinch of salt

Blend cashews in water to form a thick cream.  Slowly add the oil in a fine stream until cream thickens.  Blend in maple syrup, vanilla and salt.