Curried Carrot Soup and Transition Magic

Spring is here! Things are blooming in my yard, we are alternating between glorious sunshine and torrential downpours, and the treasures in my CSA are changing from winter stalwarts to sweet spring offerings. I love what comes with each season, but that transition time between them is always such fun time. Everything seems new again.

It’s all about perspective, isn't it? We can choose how we think about transitions. They can be scary and a lot of effort. I've got a lot of work to do this spring to get my yard and newly created garden into shape. If I focus on the unknowns, the sore muscles, and the giant pile of dirt that needs to be moved, spring doesn't seem very magical. But if I focus on creating my space, the satisfaction of working toward my goal, and sharing all of it with my loved ones, it is a joy.

Curried carrot soup with broiled cheesy bread, because always add cheesy bread

Of course all of this transition requires sustenance. You are here for the food, afterall, not my self-pep talk. This curried carrot soup is delicious warm or chilled. If you aren't a curry fan feel free to try other spices. I think chili powder, dill, or tarragon would also be good with this soup. It can be easily doubled if you are feeding more people or want to freeze some for later.

Ingredients

• 1 lb. baby carrots, cut into 1” chunks, halved if larger diameter (real baby carrots – not those processed things in the bag at grocery stores that are stripped of nutrients, though they would work and I understand the draw of their convenience. End rant.)
• 1 leek – dark green parts removed, halved, thinly sliced, and well rinsed
• 1 apple – peeled, cored, and cut into 1” chunks
• 1 tbsp. avocado oil or your preferred oil
• 1 – 2 tsp. yellow curry powder
• ½ tsp. salt
• ¼ tsp. pepper
• ½ cup white wine, such as sauvignon blanc
• 3.5 cups vegetable or chicken stock/broth
• ½ cup unsweetened almond milk, or regular milk (optional)
• Parsley or cilantro and plain Greek yogurt to top (optional)

Instructions

Heat oil in a soup pot over medium heat and add sliced leek. Cook about 5 min. and then add curry, salt, and pepper. (If using fresh herb like dill or tarragon, I’d add that at the end of cooking. Add powdered or dried now.) Cook another minute and then add carrots. Cook about 3 min. and then deglaze pot with the wine. Add apples and stock/broth. Bring to a boil, cover, reduce heat and simmer for about 20 minutes or until everything is tender.

Remove from heat and puree with an immersion blender. If you don’t have an immersion blender, you can puree in batches in a blender. (Use caution when blending hot things. Duh.) Add almond milk, if using, and blend or whisk to combine. Taste and adjust seasoning if needed. Top warm or chilled bowls of soup with parsley or cilantro and/or plain Greek yogurt if you like.

I hope all of your transition times are as pleasantly sweet and spicy as this soup. But even when they aren't, you can choose to focus on the magic you know comes (eventually) with transitions. I hope what is on your table this spring moment brings you new joy.