Simple Carrot Apple Curry Soup

free of gluten/dairy/soy/grains/eggs/sugar

created by carrie of

1 medium sweet onion, diced

2 tablespoons olive oil

2 medium apples, peeled, cored, and diced

1 teaspoon curry seasoning (I used Victoria's Gourmet)

5 medium carrots, peeled and diced

5-6 cups filtered water

salt and pepper, to taste


In a large dutch oven heat olive oil over medium heat until sizzling. Add diced onions, apples, and curry seasoning and cook on medium heat for 5-8 minutes, stirring constantly until onions are translucent and have softened. Add carrots and continue to cook for another 5-6 minutes until carrots begin to soften. Add 5-6 cups of water, depending on how thin or thick you prefer the soup. Cover and cook over medium low heat for about 20 additional minutes, until carrots and apples are fully cooked through and soft. Add salt and pepper to taste. Allow soup to cool for several minutes and then puree in small batches in a high-powered blender or use an immersion blender. Serve soup with a swirl of coconut milk and a dash of cinnamon over each bowl.