Curried Cream of Celery Soup
I have a folder in the kitchen where I stick all the magazine recipes I've ripped out over the years.
I've cleaned it out and have mostly healthy family recipes now.
I was not all that inspired when it came to dinner a week ago, so I asked the boys to go through the folder and choose 3 recipes each that they would like to help me make.
Surprisingly, this is one that Thomas chose, and we made it recently.
I found it in the April/May 2012 Vegetarian Times.
You start by heating olive oil in a large pot and adding the celery, leek, and salt.
Cook it for 5 minutes until the vegetables are soft.
While that's cooking I chopped up the two apples, then added them to the vegetables along with curry powder and let it combine.
Then I added the remaining ingredients and allowed the dish to simmer for awhile.
Then I used my handheld blender to puree until smooth.
I added the lime juice, and seasoned with salt & pepper.
We topped the soup with roasted almonds and celery leaves
We liked the soup, but found it rather spicy, so I'm cutting the curry powder by half the next time I make it. The modified version is below.
I think the soup was even better warmed up the second day!