2 Tb Coconut Oil or Grapeseed Oil
1 pound Carrots, sliced
1 to 2 Tb Curry Powder
2 tsp Kosher Salt
2 to 3 cups Vegetable Stock
2 Red Apples, stem and core removed, apple thinly sliced
Heat a stock pot over medium high heat; when hot add the oil to the pot. Add the carrots and sauté until tender, about 3 to 5 minutes. Stir in the curry powder and salt, sauté until fragrant. For a more mild soup use just 1 tablespoon of curry powder, or for a stronger and more spicy soup use the full 2 tablespoons of curry.
Pour 1 cup of stock into the pot with the carrots and stir to blend. Transfer the carrots and all the liquid to the container of a blender. Add the apples and puree the soup to a very smooth consistency. Add one more cup of the stock and blend the soup one more time. Serve soup as is or blend in more of the stock for a thinner consistency. Transfer the soup back to the pot and heat until steaming hot. Ladle the soup into bowls and garnish with the crispy shallots.
2 or 3 Large Shallots
½ cup Rice Flour
1 cup Grapeseed Oil or Organic Vegetable Oil
Slice the shallots into rings then separate each slice into individual rings. Toss the rings in rice flour to coat, shaking off excess flour. Pour enough grapeseed oil into a saucepan to measure ½ inch deep. Heat the oil over medium high heat to about 325F. Test to see if the oil is hot enough by dropping one ring into the oil, it should begin to fry but not burn. Add all of the shallot rings and fry for 30 to 45 seconds until crispy; remove from oil and drain on paper towels. Season the crispy shallot with sea salt and set aside in a dry cool place until ready to serve.