I get ridiculously giddy whenever a new recipe turns out so well that it goes directly into our binder of Recipes To Keep Forever And Make Over And Over Again. This carrot apple peanut soup right here is one of those recipes, and I hope you all enjoy it as much as we did.

The base is a smooth, creamy puree of cooked onions, carrots, and apples, flavored up with just enough curry powder to add some wonderful complexity to the taste.

A ribbon of robust all natural peanut butter gets stirred into the pot right at the end of the cooking process, just enough to add a little nutty kick to the flavor. Just enough to be a total game-changer.

This is such an easy soup for dinner during the week and we'll be seeing it grace our table many times throughout the chilly winter months. Enjoy!

Nutty Carrot Apple Curry Soup

Author: Erin Browne

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Ingredients

Scale

2 tsp olive oil or canola oil
1 large sweet onion, chopped
1 TBS curry powder
¼ tsp salt
1 bay leaf
5 large carrots, rinsed, peeled, and chopped
4 cups chopped apples (3-4 apples) *see notes
3 cups vegetable broth
¼ cup natural peanut butter *see notes
Chopped peanuts and freshly-ground black pepper for topping, optional

Instructions

Heat the oil in a large pot, add the onion, and cook until soft. Add the curry powder, salt, and the bay leaf and stir together.
Add the chopped carrots and apples, stir together with the onions and spices, and allow to cook for 2-3 minutes.
Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and allow to cook until the carrots and apples are very soft, about 25 minutes.
Remove the bay leaf. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer (carefully!) the solid pieces to a blender and then return the puree to the broth.
Stir in the peanut butter until fully incorporated. Taste and adjust seasonings as needed. Serve with a sprinkling of chopped peanuts and a small dash of black pepper, if desired.

Notes

* You can alter the sweetness of the soup by choosing your apples accordingly. I used a mixture of Honeycrisp and Gala because that's what I had in my kitchen that needed to be used!

* You don't want to add too much excessive sweetness with the peanut butter, so choose a natural one that does not have added sugar in the ingredients list.