Apple Curry Soup
We served this at the one Salt Spring Apple Festival, and what a great way it was to feature our local Apples! This makes a lovely lunch for a cool fall day. Serve with a slice of your favourite hearty bread.
Ingredients
- 2 tbsp butter
- 1 yellow onion roughly chopped
- 1 Large tart apple (or 2 medium) cored and cut into 8 slices (Leave the peel on)
- 2-3 tsp Moghul Curry
- 2.5 cups Stock
(veg or chicken)
- 1 tsp Honey
- 1/2 cup cream
- Salt to taste
- Squeeze of lemon
- Scallions or parsley for garnish
Instructions
- Heat butter in a saucepan over medium heat2 tbsp butter
- Add onion and sauté 2-3 minutes.1 yellow onion
- Add the apple and sauté another 2 minutes.1 Large tart apple (or 2 medium)
- Add Moghul Curry and some salt, stir to combine and cook for a minute.2-3 tsp Moghul Curry
- Add stock and honey and bring to a boil.2.5 cups Stock, 1 tsp Honey
- 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 blending with a hand blender. Return soup to the pot and bring back to simmer.
- Add cream and adjust salt as required. Finish with squeeze of lemon.1/2 cup cream, Salt to taste, Squeeze of lemon
- Garnish with parsley or scallions, and red pepper flakes if you likeScallions or parsley for garnish
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