My Spice Drawer

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Apple Curry Soup

We served this at the 2011 Salt Spring Apple Festival; what a great way to feature Salt Spring Apples! This makes a lovely lunch for a cool fall day. Serve with a slice of your favourite hearty bread.

 1 tbsp butter
 1 yellow onion, roughly chopped
 1 large tart apple, cored and cut into 8. Leave the peel on.
 2.5 cups stock (veggie, chicken or beef)
 1-2 tsp Moghul Curry
 1 tsp honey (approx)
 1/2 cup cream
 salt to taste

Heat butter in a saucepan over medium heat. Add onion and sauté 2-3 minutes. Add the apple and sauté another couple of minutes. Add Moghul Curry, stir to combine and cook for a minute. Add stock and honey and bring to a boil. Reduce heat and simmer until the apple and onion are soft (20-30 minutes).

Remove pan from heat and let cool for a few minutes before whirring in the blender. Return soup to the saucepan. Temper the cream with a bit of warm soup (to prevent it from separating) then add the tempered cream to the pot. Heat slowly until warmed through. Taste and adjust salt as required.

Serves 3-4