Curried Carrot Soup

This soup is very filling.  In fact it would be perfect to serve in a small bowl prior to the main meal.  The cayenne pepper is optional.


3 large potatoes, diced
1 large yellow onion, diced
1 medium apple, peeled, cored and diced
2 1-1b. package of baby carrots, chopped
2 32 oz. boxes of vegetable stock
3 t. salt
5 cloves garlic, minced
1 T. ginger, minced
3 t. curry
1 T. maple syrup
½ t. thyme
2 t. cumin
1/8 t. cayenne pepper


In a large stock pot, place the potatoes, onion, apple, baby carrots and vegetable stock and bring to a boil.  Reduce heat and cook on low for about 20 to 30 minutes until the vegetables are soft.

Next add the salt, garlic, ginger, curry, maple syrup, thyme, cumin and cayenne pepper.
Take an immersion blender and puree the soup. 

Heat the soup on low heat for 30 minutes to bring all of the flavors together and serve.