Curried Apple Soup Food

CURRIED APPLE SOUP

Steps:

• In a small saucepan, saute onion in butter until tender. Add the curry, cinnamon, salt, cayenne and cloves; cook and stir for 1 minute. Add apples and broth; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until apples are tender., In a blender, puree soup until smooth. Return to the pan. Stir in lemon juice and heat through. Garnish with crackers and additional cinnamon if desired.

CURRIED APPLE SOUP

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.

CURRIED APPLE SOUP

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.

CHILLED CURRIED APPLE SOUP

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.

CURRIED APPLE SOUP

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.

CURRIED BUTTERNUT SQUASH & APPLE SOUP - CROCK POT

Steps:

• In a skillet, melt butter over medium heat.
• Add onions& celery and cook for 2 to 3 minutes, until the vegetables are translucent.
• Add curry powder and ginger and cook for 5 to 6 minutes longer over low heat, until veggies are softened and spices are fragrant.
• Place butternut squash, apples, and rice in slow cooker (in that order).
• Add veggie mixture from skillet.
• Add chicken stock, salt and pepper.
• Cook on high for 1 hour, then reduce to low temperature and cook 5 additional hours.
• Puree the soup to a completely smooth texture with hand blender or blender.
• Enjoy!

CURRIED SQUASH-APPLE SOUP

Steps:

• Heat oil in large saucepan over medium-high heat.
• Add onion, cook 5 minutes until soft.
• Add squash and remaining ingredients, cover and simmer 30 minutes or until squash is tender.
• Place ½ of squash mixture in a blender, and process until smooth.
• Pour pureed soup into a large bowl; repeat process with remaining squash mixture.

CURRIED APPLE AND ZUCCHINI SOUP

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.

CURRIED BUTTERNUT APPLE SOUP

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.