Spiced Carrot and Apple Soup
Recipe type: Weight Watchers - 3pts
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1½ tbsp olive oil
  • 1 small onion, diced
  • 1 celery rib, diced, plus leaves for garnish
  • 2 small garlic cloves, diced
  • ½ tsp sambal oelek (Thai red chili paste), plus additional for garnish
  • ½ tsp cumin seeds
  • kosher salt and black pepper to taste
  • 1½ lbs carrots, cut into 1" pieces
  • 4 small apples (about 1 lb), peeled, cored and cut into 1" pieces
  • 4 cups unsalted vegetable stock
Instructions
  1. Heat oil in a large dutch oven or soup pot over medium-low heat. Add onions, celery and garlic and cook, tossing occasionally, until beginning to soften, about 5-6 minutes. Lower heat, if needed, to avoid browning. Add sambal oelek and cumin and toss until fragrant, about 30 seconds.
  2. Add carrots and apples, season with kosher salt and black pepper and cook, tossing frequently, for about 2-3 minutes more until beginning to sweat. Add vegetable stock and bring to a boil. Partially cover and reduce heat to simmering. Continue simmering for about 45-55 minutes, or until carrots and apples are tender. Add up to 2 cups of water, if needed to cover as the liquid reduces while cooking.
  3. Allow to cool slightly before transferring into a blended in two batches and pureeing until smooth. Taste and season liberally with kosher salt and black pepper (you may need to be a little aggressive to get the full flavors of the soup since the vegetable stock is unsalted). Serve soup drizzled with additional sambal oelek and garnished with celery leaves, if desired.
Recipe by Jackie Ourman at http://jackieourman.com/spiced-carrot-and-apple-soup/