Rosh Hashanah Recipe Box: Apple Carrot Potato Soup

I once read a recipe for a cold apple gazpacho soup which ultimately led
me to this terrific hot apple carrot potato soup. I made it recently for a
regular Monday night dinner and my daughter loved it
so much that I made a separate batch and froze it in smaller portions just
for her. With every bite of this thick, creamy soup you get that perfect
combination of sweet and savory flavors.

apple carrot potato soup

Ingredients
2 tsp. extra virgin olive oil
1 Tbsp. curry powder
1 tsp. cumin powder
¼ tsp. allspice
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), chopped
3 cups chicken or vegetable broth
(water can be substituted)
1 cup water (optional)
salt and pepper to taste
Directions Heat the olive oil in a large, heavy soup pot. Add
the curry, cumin, allspice and nutmeg to the hot oil and stir with a
wooden spoon. Cook for about 2 minutes. Add the onions to the hot
spices and mix well to coat. 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 and stir well,
mixing them with the onions. Cover and cook over low heat for about
15 minutes, until softened. Mix occasionally to prevent sticking to the
base of the pot.
Remove pot from heat and add the broth to the vegetables. Using a
hand blender or a food processor, process until smooth. Return pot to
heat, add the water or broth (if you want a thinner soup), and bring the
soup to a boil. Add salt and pepper before serving.