I learned how to make this soup at the Ritz-Carlton when I was just starting my career. The spices I use, however, have certainly evolved with time! Back then, it was served iced, with grated coconut, but it’s also great hot.
- 4 Tbsp coconut oil
- 4 onions, chopped
- 1 leek, sliced
- 1 Tbsp fresh ginger, grated or tsp dry ginger
- 4 apples
- 1 cup celery root, cubed
- 1 Tbsp Mauritian Masalé or Madras curry
- ½ tsp turmeric, ground
- ½ tsp long pepper, ground
- 2 green cardamom pods, ground
- 2 cups chicken stock or water
- 2 cups coconut milk
- Salt and pepper to taste
- 2 Tbsp brown mustard seed
- 4 secs Tbsp raisins
Pour oil into a pot with onion, leek, and ginger. Cook on medium for a few minutes until translucent.
Dice apples large and save a few pieces for garnish. Add apples, celery root, curry and spices to the pot. Stir well and sauté for 3 more minutes. Add stock, coconut milk, salt and pepper. Cook until vegetables are tender, around 20 minutes. Meanwhile, toast mustard seeds in a dry pan and set aside.
Purée until smooth with a stick blender. Add water if the soup is too thick. Garnish with mustard seeds, diced apple, and raisins.
A variation of the Coconut Cream of Squash from The Spice Trekkers Cook at Home