© Con Poulos
Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 12

This velvety soup has a wonderful balance of sweetness, spice and tang. The secret ingredient: gingersnap cookies. Slideshow: Best Vegetable Soups

How to Make It

Step 1    

In a large saucepan, melt the butter. Add the onion, leek, fennel and a generous pinch each of salt and pepper and cook over moderately high heat, stirring occasionally, until softened and just starting to brown, 9 minutes. Add the carrots, celery root, apple, gingersnaps, curry powder, garlic, ginger and thyme and cook, stirring, until the carrots and celery root soften slightly, 10 minutes. Add the stock and bring to a boil. Simmer over moderate heat, stirring, until the vegetables are very tender, 25 minutes. Discard the thyme sprigs.

Step 2    

Working in batches, puree the soup in a blender with the sour cream and vinegar until smooth. Reheat the soup if necessary and season with salt and pepper. Ladle the soup into bowls, top with toasted pumpkin seeds and chopped mint and cilantro and serve.

Make Ahead

The soup can be refrigerated overnight. Reheat gently before serving.

Suggested Pairing

This silky soup has a lot of inherent sweetness, which goes best with a fruit-forward wine. Pour a California Chardonnay.

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