• Butter – 1 Tbsp
    • Olive oil – 1 Tbsp
    • Apples – 8 cups, cored and coarsely chopped
    • Carrots – 2 cups, chopped
    • Onion – 1 cup, chopped
    • Garlic – 1 T chopped fine (~ 2 cloves)
    • Ginger – 2 T, finely chopped or grated
    • Mustard powder, yellow – 2 tsp
    • Cumin seed – 2 tsp
    • Pepper, black – fresh ground, 1 tsp or to taste
    • Broth –  2 cups (either chicken or vegetable)
    • Apple juice (or cider) – about 1 cup


  1. In a large saucepan, heat the mix of olive oil and butter.
  2. When hot, fry the cumin seeds.  They add onion and fry until translucent.  Add garlic and ginger and fry another minute or two.  Add mustard and pepper.
  3. Add apples and half the liquid.  As the apples start to soften add the carrots and the rest of the liquid.
  4. When the carrots are cooked (to taste), remove mixture from the heat.  Put in food processor and blend together. The apples should be quite smooth; carrots may retain some texture.  Add more liquid to taste. Serve warm.
  5. At this stage, the soup freezes and reheats well.
  6. If desired, grate some sharp cheese into the warm soup when serving.


Note:  If a chunky soup is preferred, add some chopped vegetables to the puree and cook until tender.  Serve warm.