- 4 tablespoons unsalted butter
- 2 medium yellow onions, chopped
- 1 pound carrots, peeled and chopped into ½-inch pieces
- 1½ pounds sweet potatoes, peeled and chopped
- 6 cups chicken stock
- 2 cups apple juice
- 1¾ teaspoons salt
- 4 Granny Smith apples, stemmed, peeled, cored and chopped
- 2 tablespoons honey
- 1 cup heavy cream
- 1 cup whipping cream
- 2 tablespoons buttermilk
- 1 tablespoon curry powder
- ¼ cup olive oil
- ¼ cup honey
- 2 tablespoons light brown sugar
- 1 tablespoon ground cinnamon
- 1 baguette, cut into small cubes
- 1 pinch kosher salt
Melt the butter in a large pot over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Add the carrots, sweet potatoes, stock, juice and salt and bring the mixture to a boil. Cover and simmer for 20 minutes. Stir in the apples and honey and simmer for 10 minutes. Using an immersion blender (or a food processor), puree the mixture until smooth and creamy. While the mixture is blending, add the cream and season with additional salt to taste.
To serve, ladle the soup into bowls, top with a dollop of Curried Creme Fraiche and garnish with croutons. Serve immediately with beer.
Curried Crème Fraiche
Whisk all ingredients together and place in a glass container. Cover the container and let stand at room temperature (approximately 70°) overnight, or until the mixture becomes very thick. Stir well before covering and refrigerate for up to 10 days.
Preheat oven to 350°. In a mixing bowl, whisk together the olive oil, honey, cinnamon and brown sugar. Toss the baguette pieces in the mixture, making sure each piece is evenly coated. Remove the bread from the mixing bowl and lay in an even layer on a baking sheet lined with parchment paper. Place in the oven and bake until crispy, 15 to 20 minutes. Set aside and let cool.
Serves 4 to 6
Makes 1 cup Curried Crème Fraiche
Makes 4 cups Cinnamon Croutons
About this recipe
Suggested Pairing: Belgian-style tripel or golden strong ale