Creamy curry leek soup with apples

creamy curry leek soup with apples

Though we are officially approaching summer time, the weather does quite a good job in ignoring this. I am still bundled up in my winter clothes when I’m heading out for my morning run, and the evenings are still way to cold for my liking. Luckily, if you’re not getting enough warmth from the sun, you can easily get some spring feelings with a fresh and spicy soup! The heartyness of leek makes a perfect combination with fresh, sourly apples, and the spicy flavours of curry are truly the icing on the cake of this soup. I used ‘light’ soy cream in this recipe to make it vegan, though you can use any kind of plant (or dairy if you’re non-vegan) cream you like.

You need:

  • 1 medium sized leek
  • 2 small apples (go for green ones if possible, otherwise the soup might taste a bit to sweet)
  • 2 tablespoons shredded coconut
  • 500 ml vegetable broth
  • 100 ml (plant) cream (I used light soy cream for this, though any will work)
  • 1 teaspoon curry powder
  • 1 small piece of ginger (about the size of a hazelnut)
  • 1 clove of garlic
  • salt to taste
  • vegetable oil

Wash and clean leek and apples. (You can peal the apples if you wish, though I usually skip that.) Cut the apples into chunks, leek into slices and finely chop garlic and ginger . Heat some vegetable oil in a pot and gently roast leek, garlic and ginger for a couple of minutes, then add the chopped apples and shredded coconut. Roast for another couple of minutes before deglazing with the vegetable broth. Stir in curry powder, bring to a boil and let simmer for 10 minutes, or until apples and leek are tender. Turn off the heat and blend until creamy. Add the plant cream and season to taste with salt and curry powder. You can gently reheat the soup if it gets to cold by now, but do NOT bring to a boil – the acid from the apples will curdle the cream. Top with some curry powder and – if you cook to impress – roasted apple slices for serving. Enjoy!

Note: This serves two persons as a main dish, or four as a starter. You can keep leftovers in the fridge for a couple of days and simply reheat the soup for a quick dinner, though make sure not to bring the soup to a boil!

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