Recipe Courtesy of St. Supéry Estate Chef
INSTRUCTIONS
Preheat oven to 350°. Toss apples and carrots in a little olive oil and salt and roast until beginning to brown and soften, about 20 minutes. Meanwhile, in a stock pot, melt 3 Tbsp butter over medium heat and sauté onions and ginger until they begin to caramelize, about 10 minutes. Add citrus juices and wine and reduce until almost dry, about 5 minutes, then add curry, garam masala, coriander, salt and cayenne. Add stock, carrots and apples, and simmer for 30-40 minutes. Cool for about 20 minutes, then, working in batches, puree in a blender until very smooth. Return to pot and whisk in coconut milk and remaining butter. Adjust seasoning as desired and add more stock or coconut milk to adjust texture.
Serves As
Appetizer, Entree
A great wine to celebrate
New Year’s Day, Father’s Day, Dinner Party, World Vegetarian Day, Thanksgiving, Christmas, Hanukkah
