That “Carrot-Apple Soup Made from Awesome Sauce” Recipe, and Apple Bread

Unfortunately, with a variety of really cool things at school, I haven’t had the energy/awareness to blog. Let alone work on my sewing and costuming projects. But lo, spring break is here, and I not only have a little time to type, I also have two recipes to share.

Also sadly, no pictures, but that’s cause we ate it up all the deliciousness. Slap my wrist for being a bad blogger. The soup has a great balance of apples, carrots, and curry to kick it up a notch. The bread is a sweet quick loaf that’s chock full of apples. (Yeah, we had apples to get rid of!)


Carrot Apple Soup

Serves two as a course.

Or 50/50 (you know, meals like soup AND sammich, or soup AND salad, etc), or serves one generously if your meal IS the soup alone. So just keep doubling the recipe up until you get the right amount of servings, aye? But in small format, it makes a great half a dinner.


One apple, peeled, sliced, and chopped. I used a braeburn. 

1 cup chopped carrots. I used a small bunch of nantes carrots. They are superb carrots.

1/4 yellow onion, chopped. (or 1/2 tsp onion salt, omitting sea salt)

pinch or two sea salt 

1 tbsp olive oil (roughly)

1/2 tsp your favorite curry powder (blend of cumin, tumeric, coriander, nutmeg, garlic, possibly other spices.)

3/4 tsp powdered ginger (because fresh ginger in a blender sucks hard)

2 cups of vegetable broth, depending on how thick you like it.

Dash cracked black pepper

A blender.

(Basically, one Braeburn apple yields a little less than a cup of apple when cored and even roughly chopped. This is a medium sized apple, neither large nor small. The goal here is to get an volumetric amount of carrots that is slightly larger than your amount of apple, but not by much. So I used about 3/4 of my bunch of nantes carots, as they are quite small compared to the big honkers you buy in a supermarket.)

Heat up the oil in the pot you’re going to cook in. Saute the onion over high heat until golden and caramelized. Don’t burn it! Err on the side of caution, here.

Add spices and saute one or two minutes more until fragrant. Immediately add the carrots and apples, and toss to coat them.

Turn the heat down to medium low. Add 1 cup of the broth. Cover and simmer until the apples and carrots can be broken easily with a fork or spoon, about 20 minutes.

(This really depends on your stove, pot, and the crispness/limpness of the carrots and apples. I say, check it in 15 if your produce is limp or stove is strong. On the other end, it could run a good half an hour, just check on them, okay?)

When the apples and carrots break easily, pour out the whole thing into the blender. Hit the pulse or the Puree buttons and watch it go! Whee! Did you remember the lid?!

The consistency should be pretty thick, thicker than a soup, but thinner than a puree. Add  1/2 cup of the remaining vegetable broth and blend. Check that the consistency is pleasing. If it’s still too thick (man, nice carrots!) then add the remaining 1/2 cup of broth, or any portion thereof.

Pour the soup back into the pot. It is now soup, but you’ll need to bring up the temperature again after adding all that broth, and let it marry together. Put it over medium heat and add the black pepper. It should bubble like pretty orange lava soon. When it does, give it a taste and adjust the spices to your preferences. Serve, or put a lid on it for later if it’s going into a much bigger dinner.


Apple Spice Bread

Makes one loaf in an 8×4 standard-ish sized loaf pan.


1 1/2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

2 tsps cinnamon

1/2 tsp nutmeg

1/2 tsp cardamom

2 eggs

1/4 cup oil or melted butter (I used canola oil)

1 good sized apple for mashing/saucing 

2 good sized apples, peeled and chopped

1/2 cup granulated sugar

1/2 cup turbinado sugar

1 tsp vanilla extract.

That blender again

loaf pan. Greased WELL. On ALL sides.

Once again, I used Braeburn apples, hence the “good sized apple” remark. Turbinado sugar adds a milder richness to the bread than full on brown sugar would while retaining the textural qualities of granulated sugar. It could be substituted, but try it! Applesauce would work, but why add old sauce when you have just bought three perfect Braeburn apples for the recipe? Unless you’re trying to get rid of apples. You might be investing in a jar for sauce anyways and just have fresh applesauce laying there with a tag that says “EAT ME” on it. But I can’t promise you the results if you do.

First, get the apple for mashing started. Peel and core all your apples, and chop them up. I like big chunks rather than a sophisticated chop here. Put one of the chopped apples in a small pot with enough water to barely cover the apples and reserve the other two apples. They waterline in the pot should make the apple pieces poke out like iceburgs, no more. Put a lid on it and set it to boil over medium heat. When it hits a boil, turn the heat down so it simmers. This will go about 15 minutes, so, time to work on the rest of the bread.

In one bowl, blend our dry ingredients EXCEPT the sugar (flour, cinnamon, salt, baking powder, nutmeg, cardamom). Set aside.

In a bigger bowl, beat the two eggs with a whisk. (Wet and dry and apple will combine in this bowl, so plan accordingly.) Whisk in the vanilla and oil. Slowly whisk in the granulated and then the turbinado sugars. 

Now check on your apple on the stove. if you can mash it a bit with a fork or spoon, like it could be apple sauce with some effort, it’s ready. Put it in the blender (be sure to clean your blender if you made soup) add a touch more water, and puree. Add the puree to the bowl of wet ingredients.

Put the whisk away and get a spoon. Slowly add the dry ingredients into the wet bowl. Blend. Then, fold in those two chopped apples you reserved somewhere. The batter will be thick with all those apples, so really fold them over and make sure they are evenly dispersed. Pour into the greased loaf pan.

Bake in a 350° F oven (175° C) for just shy of an hour, when an inserted knife will pull out clean. Check it after 45 minutes. If the knife has batter, add another 10 minutes. Repeat if needed. The texture will be fluffy and moist, but expect it to crumble around the apple chunks when sliced. The color should be a pretty brown, reminiscent of wheat or oak. Our oak cabinets would be camouflage for this bread.

Good thing too, or it would be devoured already. You can’t hide for long, bread.


~ by glasslajora on April 4, 2013.

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