Curried Apple Soup Recipes

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CURRIED APPLE SOUP



Curried Apple Soup image

This is a lovely soup to begin an meal with Indian flavors or for serving in the fall when apples begin to come in. It has a mild curry flavor with a delicate sweetness from the apples. It may be served hot or cold. Although the preparation time appears long, most of this is simmering and sitting time for the stock - no real effort required. This recipe is from Mollie Katzen's "The Enchanted Broccoli Forest."

Provided by Cinnamon Turtle

Categories     Apple

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 19

3 tablespoons butter
1/2 teaspoon fresh ginger, grated
2 garlic cloves, minced, keep trimmings
1 1/2 cups onions, chopped, keep trimmings
4 cups apples, peeled and chopped, keep trimmings
1 teaspoon salt
1 lemon, juice of
3 tablespoons flour
1 teaspoon dry mustard
1 teaspoon turmeric
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1/4 teaspoon clove, ground
1/4 teaspoon cayenne pepper (or to taste)
2 cups yogurt (can use a mixture) or 2 cups sour cream, allow to come to room temp (can use a mixture)
slivered almonds
2 cinnamon sticks
2 1/2 cups apple juice
2 1/2 cups water

Steps:

  • The Stock:.
  • Combine peels and cores from the apples and the cleaned onion and garlic skins with cinnamons sticks, apple juice, and water. Simmer partially covered for 45 minutes. Remove from heat, let stand one hour. Strain and discard solids.
  • The Soup:.
  • Mis together the flour and spices.
  • Heat a heavy skillet over medium heat. Add butter, ginger, garlic, and a dash of salt. Stir and cook for a minute or so, then add the onions. Saute another 5 minutes then add 1 teaspoons of salt and the apples, stirring well. Add lemon juice and sprinkle on the spice mixture, stirring constantly. Cover and cook 8-10 minutes over low heat, stirring occasionally. Turn off the heat and let rest 10 minutes while you heat the stock.
  • Puree the stock and apple mixture in a food processor or blender until very smooth. Transfer to a stock pot or heavy saucepan and whisk in the yogurt or sour cream. Do not cook the soup further or the sour cream/yogurt may separate. If this should happen, just put it back in the blender. It will not be very pretty, but will still taste good. For serving cold, chill until serving time.
  • For serving hot, reheat gently over very low heat just before serving. I usually use the microwave for this.
  • Served topped with toasted almond slivers.
  • **Note: 1/2 TBS. mild curry powder or garam masala may be substituted for the mixed spices if desired.

CURRIED PARSNIP & APPLE SOUP



Curried Parsnip & Apple Soup image

This creamy parsnip and apple soup recipe has amazing flavor from the combination of curry powder, coriander, cumin and ginger. Be sure to use fresh curry powder when making this soup. Not sure if yours is fresh? Open the jar: the aroma should meet your nose immediately. Serve with flatbread or whole-wheat rolls.

Provided by Ivy Manning

Categories     Healthy Soup Recipes

Time 1h5m

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
1 ½ pounds parsnips (about 5 medium), peeled, cored and chopped
1 large onion, finely chopped
3 medium cloves garlic, finely chopped
4 cups low-sodium chicken broth
1 cup water
1 medium russet potato (about 8 ounces), peeled and chopped
1 large Granny Smith apple, peeled and chopped
1 ½ teaspoons mild curry powder
1 ½ teaspoons ground coriander, plus more for garnish
1 teaspoon ground cumin
½ teaspoon ground ginger
4 teaspoons lemon juice
½ teaspoon salt
¼ teaspoon freshly ground pepper
½ cup low-fat plain yogurt

Steps:

  • Heat oil in a large pot over medium-high heat. Add parsnips and onion and cook, stirring occasionally, until the onion begins to brown, 5 to 7 minutes. Add garlic and cook, stirring occasionally, until fragrant, 45 seconds. Add broth, water, potato, apple, curry powder, coriander, cumin and ginger; bring to a boil. Cover, reduce heat to medium-low and simmer until the vegetables are tender when mashed against the side of the pot with a wooden spoon, about 20 minutes.
  • Puree the soup in the pot with an immersion blender until smooth. (Alternatively, blend the soup in batches in a blender with the lid slightly ajar. Use caution when blending hot liquids. Return the soup to the pot.) Add lemon juice, salt and pepper. Serve with dollops of yogurt swirled on top, garnished with pinches of coriander.

Nutrition Facts : Calories 303 calories, Carbohydrate 57.6 g, Cholesterol 6.4 mg, Fat 5.8 g, Fiber 12.2 g, Protein 7.9 g, SaturatedFat 1.3 g, Sodium 444.1 mg, Sugar 19.1 g

CURRIED APPLE SOUP



Curried Apple Soup image

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

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 11

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

Steps:

  • 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.

CHILLED CURRIED APPLE SOUP



Chilled Curried Apple Soup image

Here's another chilled soup from *The Carnival Experience* cookbook by Peter Leypold (Exec Chef of Carnival Cruise Lines) that I did not try, but it is both unusual & intriguing. Although we don't really have any of them here in Iceland, doesn't this look like it would be perfect on a hot summer evening? (Times were not given, have been estimated & the chill time is not included as it may vary according to your needs) *Enjoy* !

Provided by twissis

Categories     Fruit

Time 35m

Yield 6 Chilled Soup Servings, 6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1/4 cup onion (chopped)
1/4 cup celery (chopped)
1/4 teaspoon garlic (minced)
3 apples (peeled, cored and diced)
1 teaspoon curry powder
1/4 teaspoon turmeric
8 cups chicken stock
1 teaspoon cilantro (chopped)
1/4 cup whipping cream
3/4 cup apple (chopped just prior to serving)

Steps:

  • Heat olive oil in a large saucepan. Add onion, celery and garlic; cook till softened. Add diced apples and cook till fork tender.
  • Stir in curry powder and turmeric. Add chicken stock and bring mixture a boil.
  • Reduce heat to low and simmer till mixture is reduced by half. Remove from heat, stir in cilantro and allow mixture to cool.
  • Puree in blender or food processor and strain mixture. Stir in cream, season with salt & pepper to taste. Chill several hours.
  • When ready to serve, stir well and divide among 6 soup bowls. Garnish with 2 tbsp apple pieces chopped just ahead of service so they are fresh; serve immediately.

Nutrition Facts : Calories 229.7, Fat 10, SaturatedFat 3.7, Cholesterol 23.2, Sodium 466.4, Carbohydrate 27.3, Fiber 2.9, Sugar 16.5, Protein 8.7

CURRIED BUTTERNUT APPLE SOUP



Curried Butternut Apple Soup image

This is a rich sweet soup. It's great with a dollop of sour cream on the top. I add lots of pepper to mine. Fruit and veggies in one hit.

Provided by LilPinkieJ

Categories     Lunch/Snacks

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 8

2 cups onions, chopped
1 -2 celery rib, chopped
1/4 cup butter
4 teaspoons curry powder
2 medium butternut squash, 1-inch cubes (about 2 1/2 to 3 lbs)
3 medium apples, peeled and chopped
3 cups vegetable stock
1 cup apple cider

Steps:

  • In a heavy kettle, combine onions, celery, butter, and curry powder. Cover and cook over low heat until vegetables are tender (10 to 15 minutes), stirring often.
  • Add cubed squash, chopped apples, and stock, and bring to a boil. Reduce heat, and simmer 20 to 30 minutes or until squash and apples are cooked thoroughly.
  • Strain liquid and set aside.
  • Puree the apple-squash mixture with one cup of the strained liquid. Add cider and remaining liquid to reach desired consistency.
  • Optional: Garnish with grated apple, yogurt, or low-fat sour cream.

Nutrition Facts : Calories 181, Fat 5, SaturatedFat 3, Cholesterol 12.2, Sodium 46.8, Carbohydrate 36.1, Fiber 6.3, Sugar 10.8, Protein 2.9

CURRIED APPLE AND ZUCCHINI SOUP



Curried Apple and Zucchini Soup image

Original recipe presented by The Darby Field Inn & Restaurant, I have modified it a bit. That recipe called for 1/2 cup cooked rice, which you can certainly add here if you wish. This soup is full of curry spice, and the added sweetener is optional. I have been using gala apples, granny smith might work nicely as well.

Provided by yogiclarebear

Categories     Apple

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

2 medium onions, chopped (9 oz)
1 lb unpeeled and diced zucchini
2 medium apples, chopped (9 oz)
4 cups fat-free chicken broth
1 -2 tablespoon curry powder
1 cup skim milk
2 garlic cloves, minced
1 teaspoon salt
1 tablespoon Splenda sugar substitute (optional) or 1 tablespoon sugar (optional)

Steps:

  • Spray a large non-stick pot with cooking spray. Over medium heat, add garlic, onion and apple, sauteing until they start to soften, about 8 minutes.
  • Sprinkle in curry powder and salt and cook, stirring for one minute.
  • Add zucchini and chicken stock. Bring to a boil, reduce heat, cover, and simmer until all vegetables are soft.
  • Remove from heat. With an immersion blender, puree soup until smooth. (Or use a food processor or blender in batches.).
  • Heat the soup again over low, stirring in the milk. Serve hot.

Nutrition Facts : Calories 76.4, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.8, Sodium 748.8, Carbohydrate 15.9, Fiber 2.8, Sugar 7.8, Protein 3.6

CURRIED APPLE SOUP



Curried Apple Soup image

Quick and easy way to use up some extra apples you have laying around and an alternative to making a desert. This is excellent served hot and suitable for freezing for later use. You can also serve this cold, but I prefer it hot.

Provided by Pepper Monkey

Categories     Apple

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 tablespoons butter
2 onions
2 tablespoons curry powder
7 1/2 cups chicken stock
8 apples (I like Red Delicious or Fuji)
3/4 cup dried apricot, chopped
1 cup light cream
salt and pepper
slivered almonds (to garnish) or parsley (to garnish)

Steps:

  • Melt butter in a large pan over medium heat.
  • Add onions and saute gently until done, but not browned.
  • Stir in the curry powder and cook for one more minute.
  • Pour in the chicken stock and bring to a boil.
  • Add the apples and apricots and return to a boil then lower the heat and simmer for 20 minutes.
  • Remove the heat and let cool.
  • Place in a blender or processor and blend until smooth and creamy.
  • Return to the pan and reheat.
  • Add the cream and season as necessary.
  • Serve with garnishment of choice.

Nutrition Facts : Calories 410.9, Fat 19.7, SaturatedFat 10.7, Cholesterol 55.8, Sodium 505.2, Carbohydrate 52.6, Fiber 6.8, Sugar 34.2, Protein 10.3

CURRIED APPLE SOUP



Curried Apple Soup image

Yield serves 4

Number Of Ingredients 11

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

Steps:

  • Melt the butter in a medium saucepan over medium heat. Add the shallots; cook until soft and translucent, about 2 minutes. Add the ginger and curry powder; cook, stirring, 1 minute. Add the apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until the 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 the soup to the pan; stir in the cream, and season with salt and pepper. Place over medium heat until just heated through; do not let the soup boil. Divide among serving bowls, and garnish with sour cream.

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