Curried Apple Soup

Name: Curried Apple Soup
Prep time: 15 min
Total time: 40 min
Ingredients: 1 tablespoon unsalted butter; 2 shallots, minced; 2 teaspoons freshly grated ginger; 1.5 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; 3.75 cups homemade or low-sodium canned chicken stock; 0.5 cup heavy cream or milk; Freshly ground pepper; Sour cream, for garnish

3.5

(65)

6 Reviews

By

Martha Stewart Editors

Updated on September 5, 2017

curried apple soup — Photo: Anna Williams

Prep Time:

15 mins

Total Time:

40 mins

Servings:

4

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

Ingredients

1 tablespoon unsalted butter
2 shallots, minced
2 teaspoons freshly grated ginger
1 ½ 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 ¾ cups homemade or low-sodium canned chicken stock
½ cup heavy cream or milk
Freshly ground pepper
Sour cream, for garnish

Directions

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.
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.