- 4 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 medium leek, halved lengthwise and thinly sliced crosswise
- 1 medium fennel bulb, cored and chopped
- Kosher salt
- 2 pounds carrots, cut crosswise into 1/4-inch rounds
- 1 1/4 pounds celery root, peeled and chopped
- 1 Granny Smith apple, peeled, cored and chopped
- 7 gingersnap cookies
- 1 tablespoon Madras curry powder
- 2 garlic cloves, crushed
- 1 teaspoon finely grated peeled fresh ginger
- 2 thyme sprigs
- 2 quarts chicken stock
- 1 cup sour cream
- 1 teaspoon apple cider vinegar
- Toasted pumpkin seeds, for garnish
- Chopped mint, for garnish
- Chopped cilantro, for garnish
How to make this recipe
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.
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.
The soup can be refrigerated overnight. Reheat gently before serving.
This silky soup has a lot of inherent sweetness, which goes best with a fruit-forward wine. Pour a California Chardonnay.