Apple Carrot Potato Soup


2 tsp. extra virgin olive oil

1 tbsp. curry powder

1 tsp. cumin powder

¼ tsp. all spice

¼ tsp. nutmeg (optional)

1 large onion, chopped

4 large carrots, chopped

3-4 yukon gold potatoes, chopped

1 large cooking apple (granny smith works well) ,  pealed, cored, and chopped

3 cups chicken or vegetable broth (water can be substitute)

1 cup water

Salt and Pepper to taste

Heat the olive oil in a large, heavy soup pan. Add the curry, cumin, all spice and nutmeg to the hot oil and stir with a wooden spoon letting the spices heat up and cook for about 2 minutes. Add the onions to the hot spices and mix well coating them with the spices. Let the onions cook for about 2 minutes or until slightly wilted and turning translucent.

Add the chopped carrots, potatoes, and apple to the pot, stir well mixing them with the onions. Cover and cook over a low heat for about 15 minutes, mixing the pan occasionally to prevent sticking to the base of the pan, until softened.

Remove pot from heat and using a hand blender or a food processor add the chicken stock to the vegetables and process until smooth. Return pan to heat, add the water (if you want a thinner consistency soup) and bring the soup to a boil. Add salt and pepper before serving.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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