Carrots are a staple in my fridge. If I don’t have any other veggies, I’m bound to have these — and most likely they’re the heirloom variety from Trader Joe’s. I’ve made carrot soup with crisped chickpeas before, but this soup has new textures and flavors thanks to the leek, fennel, celery and apple.
> 2 tablespoons unsalted butter
> 1 medium onion, chopped
> 2 medium leeks, halved lengthwise and thinly sliced crosswise
> 1 medium fennel bulb, cored and chopped
> salt and pepper
> 2 pounds heirloom carrots, cut into 1/4-inch rounds
> 2 ribs of celery, cut into 1-inch chunks
> 1 Granny Smith apple, cored and chopped
> 1 tablespoon curry powder
> 2 garlic cloves
> 1 quart vegetable broth
> 1 cup roasted sunflower seeds
In a large saucepan, melt the better. Add the onion, leek, fennel and season with salt and pepper. Cook over medium-high heat, until softened, about 9 minutes.
Add the carrots, celery, apple, curry powder and garlic and cook until vegetables soften slightly, about 10 minutes. Add the broth and bring to a boil. Simmer over moderate heat, stirring occasionally, until the vegetables are tender, about 30 minutes.
Working in batches, puree the soup in a blender until smooth. Serve with roasted sunflower seeds on top, and any other garnishes. (I added roasted white beans to provide additional protein.) If the curry is too dominating, add milk to subdue the spice.
Makes 6 servings.
Adapted from Food & Wine.