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Cooking Time: 45 Minutes
In an 8 quart soup pot, over medium-high heat sauté the onions in the olive oil. When the onions start to turn translucent add the thyme, oregano, basil, pepper, curry, turmeric and nutmeg. Mix well with wooden spoon.
Add the carrots, apples and potatoes to the onion mixture, Making sure to incorporate them thoroughly with the onions. Let vegetables and apple brown for a few minutes, and then add the chicken broth. Cover and let simmer for 5 minutes. Remove cover and add water filling up the pot 3/4 of the way. Replace cover, lower heat to medium and cook for 25 -30 minutes or until vegetables are tender and soft.
Remove from flame and use a hand blender to puree soup to a creamy smooth texture. Add kosher salt to taste and serve.