Ingredient:
60 g (2 oz) butter
2 large onions, coarsely chopped
2 potatoes, coarsely chopped
2 carrots, coarsely chopped
3 garlic cloves, crushed
Pared zest and juice of 1 orange
2 tsp mild curry powder
1.8 litres (3 pints) vegetable or chicken stock
2×400 g cans chopped tomatoes
2 eating apples, peeled and chopped
Salt and black pepper
Herb croutes, to serve
Method:
Melt the butter in a large saucepan, add the onions, potatoes, carrots, garlic, and orange zest, and cook gently, stirring from time to time, for about 5 minutes.
Add the curry powder, and cook, stirring constantly, for 1-2 minutes.
Add the stock, orange juice, tomatoes, and apples, and season with salt and pepper. Bring to a boil, cover, and simmer gently for 30 minutes or until the vegetables are tender. Discard the orange zest.
Puree the soup in a food processor or blender until smooth. Return to the rinsed-out pan, reheat, and taste for seasoning. Serve hot, with herb croutes.
60 g (2 oz) butter
2 large onions, coarsely chopped
2 potatoes, coarsely chopped
2 carrots, coarsely chopped
3 garlic cloves, crushed
Pared zest and juice of 1 orange
2 tsp mild curry powder
1.8 litres (3 pints) vegetable or chicken stock
2×400 g cans chopped tomatoes
2 eating apples, peeled and chopped
Salt and black pepper
Herb croutes, to serve
Method:
Melt the butter in a large saucepan, add the onions, potatoes, carrots, garlic, and orange zest, and cook gently, stirring from time to time, for about 5 minutes.
Add the curry powder, and cook, stirring constantly, for 1-2 minutes.
Add the stock, orange juice, tomatoes, and apples, and season with salt and pepper. Bring to a boil, cover, and simmer gently for 30 minutes or until the vegetables are tender. Discard the orange zest.
Puree the soup in a food processor or blender until smooth. Return to the rinsed-out pan, reheat, and taste for seasoning. Serve hot, with herb croutes.
