Category Archives: Soup

Weekend Cooking – Curried Carrot & Apple Soup

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 curry and the apple tone down the sweetness of the carrots – delicious.

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.

Weekend Cooking – Watercress Soup

Weekend Cooking 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.

It’s been hot and sunny here all last week, but today it’s been raining on and off all morning. Just the right sort of weather to make watercress soup. This is my favourite soup to make because it’s so easy. The only preparation is peeling and chopping potatoes and onion, briefly sautéing them in oil, then simmering them for about 15 -20 minutes in vegetable stock until cooked. Then add the watercress and simmer very briefly before blitzing the soup with a hand blender in the pan – cooking the watercress like this means it keeps a fresh green colour.

Simmer chopped potatoes and onion in vegetable stock
Add watercress
Bowl of watercress soup