Soups are so wonderful this time of year. This recipe has so many fall flavors, onion, sweet potatoes, pears and apples.
Blended Fall Fruit And Veggie Soup
2 tsp Olive oil
1 stalk celery, finely chopped
1 med onion, diced
1 tbsp curry powder
1/2 lb carrots, scrubbed and diced
1/2 lb zucchini, washed, sliced lengthwise, seeds removed, and diced
1/2 lb sweet potatoes, peeled, diced
1 med Bartlett pear, cored, and coarse chopped
1 Small Granny Smith cored, and coarse chopped
3 1/2 cups chicken or vegetable broth
1/2 cup fresh parsley
In a large soup pot or Dutch oven, heat the oil over medium heat until sizzles when a drop of water is added.
Add the celery to the pot and cook until just starting to soften.
Add the onion to the pot and continue to cook until both the celery and onion have become transparent.
Add the curry powder and stir to combine.
Add the vegetables, fruit, and parsley, stir to combine, then pour in the broth.
Bring the soup to a boil, then immediately turn heat down to low, cover the pot, and allow soup to simmer for 15 to 20 minutes, stirring occasionally and watching so it doesn’t boil.
To create a smooth, blended soup, allow soup to cool slightly, then transfer soup in small batches to blender and blend until desired texture is reached.
Pour back into soup pot and reheat over low heat until just hot, not boiling.
Serve with a dollop of creme fraiche, sour cream, or yogurt.