Its soup weather and this soup is sure to warm both the stomach and the soul. It is inspired by one by the Nomad Chef. I’ve made the soup vegetarian but you could use chicken broth instead of the vegetable if you prefer. The apples give the soup a sweetness while the potatoes give it bulk. There are many different curry powders available on the market but for this soup I prefer the subtle sweetness of Penzeys Spices sweet curry powder because it adds flavor without a lot of heat that would overpower the mild apple flavor. Experiment to find a curry powder you like and adjust the amount you put in the soup to find the right balance.
I served this soup as the first course of a dinner but it would be just as good as a lunch or a light supper when served alongside some fresh crusty bread.
CURRIED APPLE SOUP
1 tablespoon butter
1 tablespoon olive oil
2 cups white onions, thinly sliced
4 green apples, peeled, cored, and sliced
3 large potatoes, peeled and sliced
4 cups vegetable broth
1 teaspoon sweet curry powder
1 cup heavy cream
Salt & pepper to taste
- Heat the butter and olive oil in a medium-sized stock pot set over medium-high heat.
- When the oils are melted and hot, reduce the heat to medium add the sliced onions and saute until soft, 8-10 minutes.
- Add the apples, potatoes, broth and curry powder to the pot and stir to combine. Bring to a simmer, reduce the heat, cover the pot and allow to cook until the potatoes and apples are soft, approximately 30 minutes.
- Remove the pot from the heat and allow to cool to room temperature.
- Using an immersion blender, puree the soup until smooth and all of the ingredients are well blended.
- Return the soup to the stove and stir in the cream. Stir to combine and gently warm over low heat.
- Season with salt and pepper and serve.