Just said good-bye to our guests after a fun-filled Easter weekend. The sun is shining, it’s t-shirt weather and we have hundreds of daffodils blooming. Perfect weather for walks, photography and sitting outside visiting. We had a summerlike lunch on the porch yesterday, with bowls of Senegalese soup, and warm, delicious cornbread. I think that when we eat out of doors we tend to linger longer, as we nibble and visit. Three of our four visitors are extremely gluten intolerant, so go with the flow; we simply had a GF weekend.
I’ve made this soup many times, always with great reviews, people asking for seconds, and the recipe passed on. The combination of apples and curry is a lovely pairing, and makes this a very pleasing soup, as well, not only is it vegetarian, but easily gluten free.
Makes about 10 cups
1 clove of garlic
2 T butter
3 T curry powder
2 T flour – use amaranth for gluten free
8 cups or 2 litres of vegetable broth
1 T of tomato purée (use Ketchup as a second choice)
½ c of cream 35% (or use light cream, the cream helps to give the soup a velvety texture and binds it somewhat, so light cream helps, but isn’t as good as full-fat cream)
Salt & pepper to taste
Peel, trim and chop the carrots.
Peel and chop the onion, potato and garlic
Heat the butter in large pot over medium heat.
When it’s foaming add in the apples and vegetables.
Add in the curry powder and stir to distribute through all, for about a minute.
Stir in the vegetable broth and tomato purée and bring to a boil.
Lower the heat, cover, and simmer for 1¼ hours.
Stir in the cream, and season with salt & pepper to taste.
Let the soup cool for an hour, stirring occasionally.
Using an immersion blender or processor, purée in batches until smooth.