Curried Apple Soup

curried apple soup
Photo: Anna Williams
Prep Time:
15 mins
Total Time:
40 mins

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


  • 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


  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.

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