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Curried Apple Soup

64

Tart, spicy, and creamy -- this delicious soup is warming on a crisp fall day.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: ANNA WILLIAMS

Source: Martha Stewart Living, October 2002

Ingredients

  • 1 tablespoon unsalted butter
  • 2 shallots, minced
  • 2 teaspoons freshly grated ginger
  • 1 1/2 tablespoons curry powder
  • 2 Granny Smith apples, peeled, cored, and cut into 1-inch pieces
  • 1 small russet potato, peeled and cut into 1-inch pieces
  • 1 teaspoon coarse salt, plus more for seasoning
  • 3 3/4 cups homemade or low-sodium canned chicken stock
  • 1/2 cup heavy cream or milk
  • Freshly ground pepper
  • Sour cream, for garnish

Directions

  1. Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.

  2. Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream.

Reviews Add a comment

  • srromney
    8 JUL, 2017
    I made the soup, but I turned it into a vegan version by fusion coconut oil instead of butter, and almond milk instead of cream. It still turned out fantastic. I loved the level of spiciness, but if you aren't a huge fan of spice, I would lower the amount of curry powder you use. You should try this soup!
    Reply
  • Thursdays Child
    30 MAR, 2013
    This is a great soup, and keeps really well. Only minor quibble: it's a little mild. I added a couple of thai bird chillies to good effect. FYI, I subbed the chicken stock for vegetable and the cream for almond milk to great effect, making a great vegan soup. I served it at a dinner party with store-bought onion bhaji to universal acclaim.
    Reply
  • kitchenkat
    14 OCT, 2011
    YUM! Loved this recipe. Used lots of pepper...just the way I like it. Was still really good as frozen leftovers. I will definitely make this again.
    Reply
  • GenTink
    12 OCT, 2011
    Delicious. Mine keeps turning out a lot thinner than pictured, but my family has said they love it that way so I guess I wont fiddle with it. I didn't have Granny Smith, so I used Macintosh which worked fine.
    Reply
  • kitchenkat
    27 SEP, 2011
    Very tasty. Lots of flavour and a nice change of pace. Pretty easy to make too. Instead of sour cream I used a dollop of fat free greek yogurt that was a great garnish. I will definitely make this again.
    Reply
  • snailgenie
    16 SEP, 2010
    This recipe was fantastic! I made a few alterations...I didn't have curry powder so I mixed turmeric, cloves, cardamom and cumin to make up the 1 1/2 tablespoons. I also had apples on the small side so I chucked in two extra. Loved it! And my kids eat it too!
    Reply
  • arbryson
    16 OCT, 2009
    The recipe calls for way too much curry. I used roughly three teaspoons, and I still had to add another apple to dull down the spice. I would say 1/2 - 1 tbsp at the most. I used light half-n-half to cut back on the calories of the heavy cream, bu...t it was tasty nonetheless. It went really well with buttered wheat toast. I think the butter was the topper because I didn't put enough salt in the soup. Salt and pepper make a difference with this one. It's like bowl of autumn!
    Reply