Savory Carrot and Apple Soup

savory-carrotapplesoup

Serves 12
4 tablespoons margarine or oil
1 medium onion, chopped
1 medium leek, halved lengthwise and thinly sliced crosswise
1 medium fennel bulb, cored and chopped
Kosher salt
Pepper
2 pounds carrots, cut crosswise into 1/4-inch rounds
2 parsnips , peeled and cut in rounds
1 Granny Smith apple, peeled, cored and chopped
7 gingersnap cookies or 4 full graham crackers, plus ½ teaspoon dried ginger
1 tablespoon curry powder
2 garlic cloves, crushed
1 teaspoon finely grated peeled fresh ginger
2 thyme sprigs
2 quarts chicken stock
1 cup Tofutti sour cream
1 teaspoon apple cider vinegar
Toasted pumpkin seeds, for garnish

In a large saucepan, melt the margarine. 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, parsnip, 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.
With an immersion blender, puree the soup in a blender with the Tofutti 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 serve.

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