- 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
- In a large saucepan, heat the mix of olive oil and butter.
- 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.
- Add apples and half the liquid. As the apples start to soften add the carrots and the rest of the liquid.
- 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.
- At this stage, the soup freezes and reheats well.
- 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.