Carrot & Apple Curry Soup

When I think of fall food I think of squash, apples and pumpkins; specifically soups, stews and curries. This soup was inspired by fall goodies that I picked up down in Apple Hill. Apple Hill is an amazing area in El Dorado Hills, CA where there are over dozens of small farms and ranches with produce stands and specialty shops for tourists and locals alike. I scored all kinds of goodies on this trip like apple butter, local honey, a Lady Godiva pumpkin, spaghetti squash and some basic veggies like celery, potatoes and carrots. 

I am calling in a favor on this recipe... I want to know what you think I should change. I love the way this soup turned out on my first try but I think it is missing a little something. I am open to comments and flavor suggestions from those who decide to re-create this dish. My only suggestion is to keep it savory, not sweet. I look forward to seeing your comments below.

I decided to break out the crockpot for this recipe but you can easily do this on the stove-top if you choose. If you are using a crockpot, place all of the ingredients into the crockpot and cook on low for 6-8 hours,otherwise follow the stove-top instructions below.

Ingredients
Makes 4 servings

1 tbs olive oil
1/2 onion, chopped
2 garlic cloves, diced
3 celery stalks, chopped
4 carrots, peeled and chopped
3 medium potatoes, peeled and chopped
3 apples, peeled and chopped
2 tsp ground ginger
1 tsp coriander
2 tsp cumin
1 tsp all spice
1-2 tbs curry powder
S&P
4 cups vegetable broth

1 cup coconut milk
1-2 tbs red curry paste- set aside

Place 1 tbs of olive oil in a large pot and bring to a medium heat. Saute the onion and garlic until fragrant then add in the rest of the ingredients except the curry paste and coconut milk. Bring the pot to a boil then reduce to a low simmer, cover and cook for 10 minutes. In a small bowl whisk the curry paste into the coconut milk until smooth  then add it into the pot with the rest of the fixins, cover and cook for 5-10 more minutes on low until vegetables are very soft. Use an immersion blender or a stand blender to puree the soup. Serve with a dollop of plain yogurt and green onions. 

Enjoy!