Friday, 14 March 2014

Apple, Carrot and Celeriac Soup

Earlier this week, I felt like trying out some new stuff. The result was this soup and a salad made with apples, carrots and celeriac.

1/2 celeriac
6-7 carrots
2-3 Braeburn apples
750 g potatoes
1 onion
1 red chili
2-3 garlic cloves
1.5 l stock
sea salt
freshly ground black pepper
1 tsp Garam Masala
1/2 tsp Ras el Hanout
Olive oil
1 tin of coconut milk or 250 ml single cream

Peel the celeriac, potatoes and carrots and cut into small cubes. Quarter the apples, core and cut into large cubes. Chop the onion, garlic and (optionally deseeded) chilli, then sauté in olive oil for 3-4 min. Add the Garam Masala and Ras el Hanout and sauté for a further minute. Add the vegetables, mix well and pour in the stock. Season with pepper and salt. Cook on a highish simmer until the vegetables are tender. Lastly, pour in the coconut milk/cream. Blend the soup and check the seasoning. Optionally serve with a tablespoon of freshly grated apple.

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