Soup season is back, and we’re sharing two of our very favorites – both of which can be made vegetarian and vegan.

First up, apple curry soup. This one is a fall and winter staple in the Abby house. It’s easy to make and oh-so-comforting. The recipe comes from Laura’s mom, who has been making this for decades.

Apple Curry Soup

  • 2 cans chicken broth or bouillon
  • 2 tart green apples
  • 1 tablespoon olive oil
  • 2 tbsp. flour
  • ½ white or yellow onion, chopped
  • 1 large tsp. curry powder (to taste)
  • 1 cup heavy cream
  • salt & pepper to taste

Heat olive oil over medium heat. Saute onions until soft, about 5 minutes. Quarter apples and simmer in chicken broth until very soft. (The original recipe says to leave peel on, but I find it too hard to remove once apples are hot. Instead I peel long ribbons and simmer the peel with the apples, removing peel once apples are soft.)

Add onions to apple broth and simmer on low another few minutes. Using either an immersion blender or blender, puree until you’ve reached your desired consistency.

In separate pan, heat cream on low, whisking in flour and curry powder. Slowly add apple broth and stir. Simmer on low until flavors combine, about 10 minutes. Add salt and pepper to taste.

(Make this dairy-free and/or vegetarian by substituting vegetable broth and your favorite nut milk)

Next, The original Moosewood Inn Carrot Cashew Soup. We could eat this for days and days (and we do) In our house, we leave out the milk, and blend the soup in batches until we achieve our desired consistency.

Carrot Cashew Soup

  • 2 pounds peeled or scrubbed, chopped carrots
  • 4 cups stock or water
  • 1 1/2 teaspoon salt
  • 1 medium potato, chopped
  • 3-4 tablespoons butter
  • 1 cup chopped onion
  • 1-2 small cloves crushed garlic
  • 1/3 cup chopped cashews or almonds
  • 1 cup milk, or 1 cup yogurt or buttermilk plus a little honey, or 1/2 pint heavy cream, or3/4 cup sour cream
  • 2 pinches of nutmeg, 1/2 tsp dried mint, dash of cinnamon; or 1 tsp each of thyme, marjoram and basil; or 1 tsp grated ginger

Place carrots, liquid, salt, and potato into a medium sized soup pot and bring to a boil. Cover and simmer it for 12-15 minutes. Let it cool to room temp. Saute the onion, garlic and nuts in the butter until the onions are clear. You can sprinkle in a little salt to help draw the moisture out of the onions.

Towards the end of cooking, stir in the seasoning combo of your choice. Puree everything together in a blender until smooth, or put the sauteed onions, garlic and nuts into the pot with the cooked carrots and use an immersion blender to puree. This soup will last about a week refrigerated. Add in one of your dairy products right before eating!

(Make this vegetarian or vegan by substituting coconut butter, vegetable broth and your favorite nut milk.)

Stay Warm & Enjoy!!

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