Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Curried Apple Soup 3.5 (66) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 5, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print