It’s been a while since I wrote a Weekend Cooking post – Weekend Cooking is hosted at Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. For more information, see the welcome post.
I had quite a lot of apples recently and after making various puddings I looked in my cookery books and found a recipe for curried carrot and apple soup in the Kitchen Doctor Low-Cholesterol Cooking for Health.
I adapted the recipe to make enough for two rather than four. Here is the recipe as detailed in the book, click on the image to enlarge:
It’s really easy to make – first heat the oil and gently fry the curry powder for 2-3 minutes. Then add the carrots, onion and apple, stir and cover the pan, cooking over a low heat for about 15 minutes until they soften. I added the stock and brought it to the boil.
Then I blitzed it with a hand-held blender, seasoned it with salt and coarse ground black pepper. If you like add a swirl of yoghurt (I didn’t this time) and serve.
The book contains over 50 low-cholesterol and low-fat recipes, with sections on soups and starters, meat, poultry and fish main courses, plus pasta, pulses and vegetable dishes and desserts, cakes and bakes.