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.
2 TBL butter
1 yellow onion, roughly chopped
1 large or 2 medium tart apple, 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
½ cup cream
Salt to taste
Squeeze of lemon
Scallions or parsley for garnish
Heat butter in a saucepan over medium heat
Add onion and sauté 2-3 minutes.
Add the apple and sauté another 2 minutes.
Add Moghul Curry and some salt, 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 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.
Garnish with parsley or scallions, and red pepper flakes if you like