Curried Carrot and Apple Soup

I love curry. "Bob" loves carrots. We both like apples. With this soup, we're both very happy. We adapted this soup from The Ultimate Soup Bible (2005, 2006, Anness Publishing Ltd.). For the record, adding croutons makes us ecstatic.

Curried Carrot and Apple Soup
Serves 4

2 teaspoons olive oil
1 tablespoon curry powder
1-1.25 pounds carrots, chopped
1 large onion, chopped
1 green apple, chopped
3 cups chicken stock
Salt and ground black pepper

Directions
1. Heat oil in a large pan and cook the curry powder for 2 to 3 minutes on high heat.
2. Stir in the carrots, onion, and apple; be sure to coat all with curry powder.
3. Cover the pan and reduce the heat to low. Cook for about 15 minutes until the vegetables are soft. Stir occasionally.
4. Transfer mixture to food processor. Add half of the stock and process until smooth.
5. Return this mixture to the pan and add the remaining stock.
6. Bring the soup to a boil and season to taste.

Menu a la Week: 8/2/08 - 8/8/08

I was out last night, so "Bob" dined solo: salad and pasta with Parmesean cheese. We didn't get around to making the beets from last week, so we'll have to use them up very, very soon. We'll try and fit salads (all that red-leaf lettuce) in all week, if not for dinner, then for lunch. We're also going to give my mom 1/2 of the green beans. We could freeze the extra, but it's better to share the bounty.

Menu 8/2/08 - 8/8/08
Saturday August 2, 2008
Carrot soup and croutons and green salad

Sunday August 3, 2008
Lunch: Carrot and beet salad
Dinner: Summer squash and pork loin

Monday August 4, 2008
Cheese panini, cole slaw (new recipe), and carrot soup

Tuesday August 5, 2008
Pork loin and green beans with garlic (this recipe from C&Z looks good)

Wednesday August 6, 2008
Cole slaw and hot dogs or hamburgers

Thursday August 7, 2008
Kohlrabi and carrots and pork loin