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

Martha Stewart Living, October 2002


Anna Williams

Recipe Summary

15 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (8)

67 Ratings
  • 5 star values: 16
  • 4 star values: 23
  • 3 star values: 13
  • 2 star values: 12
  • 1 star values: 3
Rating: 5 stars
I added a half a scotch bonnet pepper for a little kick and some more flavor. I had Cortland apples, so I used about 8-10 of them instead with two small russet potatoes. I added a teaspoon of allspice, a two-inch piece of turmeric, peeled and grated, and about a tablespoon and a half of lemon juice. Quite tasty, would recommend.
Rating: 5 stars
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!
Rating: Unrated
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.
Rating: 5 stars
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.
Rating: 5 stars
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.
Rating: 5 stars
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.
Rating: Unrated
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!
Rating: Unrated
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!