CURRIED APPLE SOUP
Harvest-fresh soup is a perfect salute to the riches of Indian summer. Sweet apples, spicy curry and tangy lemon strike a delicious balance. -Xavier Pennell, Mauldin, South Carolina
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 126 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 851mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 2g protein.
CURRIED APPLE SOUP
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
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 PARSNIP SOUP WITH SHREDDED APPLES
Steps:
- Melt butter with olive oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, about 3 minutes. Add curry powder; stir 30 seconds. Add broth and parsnips. Bring to boil. Reduce heat to medium-low; simmer uncovered until parsnips are soft, about 30 minutes. Remove from heat; cool 15 minutes. Working in batches, puree soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Cover and chill.)
- Using vegetable peeler, remove apple peel in long strips; reserve. Quarter, core, and coarsely shred apples. Stir apples and yogurt into soup.
- Heat corn oil in medium skillet over medium-high heat. Slice reserved apple peel lengthwise into very thin strips. Fry peel in oil until golden and crisp, about 30 seconds. Transfer to paper towels to drain. Sprinkle peel with salt.
- Warm soup over medium heat, stirring occasionally (do not boil). Season with salt. Divide soup among 6 bowls. Garnish with fried apple peel.
CURRIED APPLE AND LEEK SOUP
The title says it all -- with potatoes, too.
Provided by MICHELLEBOYD
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 36m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, melt butter. Stir in curry powder and cook 1 minute. Stir in leeks, potato and apples and cook 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat and simmer 20 minutes.
- Puree in a blender or food processor, or using an immersion blender. Season with salt and pepper and serve with a swirl of yogurt.
Nutrition Facts : Calories 133 calories, Carbohydrate 23.9 g, Cholesterol 0.9 mg, Fat 3.6 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 395.2 mg, Sugar 10.7 g
CURRIED CHICKEN RICE SOUP
"This is a terrific way to use up leftover chicken and cooked rice," remarks Judie Anglen of Riverton, Wyoming. "With its mild curry flavor and colorful chunks of carrot and celery, the thick mixture draws rave reviews every time I fix it."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute carrots, celery and onion in butter for 2 minutes. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.
Nutrition Facts : Calories 257 calories, Fat 15g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 610mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
CURRIED CREAM OF TOMATO SOUP WITH APPLES
Make and share this Curried Cream Of Tomato Soup With Apples recipe from Food.com.
Provided by Dancer
Categories Long Grain Rice
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Melt the margarine in a large kettle.
- Add the chopped onion, celery and garlic.
- Cook, stirring until tender.
- Add the curry powder and cook, stirring about 1 minute.
- Add drained tomatoes, bay leaf, thyme and rice.
- Stir constantly while bringing to a boil.
- Add chicken broth.
- Return to boil and then simmer for about 30 minutes.
- When rice is tender, remove the bay leaf.
- Pour the soup into a food processor or blender and blend until smooth.
- Return the soup to the kettle, add the milk and apple cubes.
- Increase temperature and serve hot.
Nutrition Facts : Calories 208.9, Fat 5, SaturatedFat 1.1, Cholesterol 0.6, Sodium 235.5, Carbohydrate 35.4, Fiber 3.9, Sugar 6.7, Protein 8.3
CURRIED APPLE SOUP
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
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 CREAM OF CAULIFLOWER SOUP
A rich and filling soup, perfect for cold winter nights.
Provided by Allyson
Categories Cauliflower Soup
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; spread onto a baking sheet.
- Roast cauliflower in preheated oven until browned, about 25 minutes.
- Melt butter in a saucepan over medium high heat. Saute onions in hot butter until soft, about 5 minutes. Stir garlic into the onion and continue to cook until fragrant, about 2 minutes more; season with curry powder, cayenne pepper, and ground turmeric. Cook the seasoned onion mixture, stirring continually, for 5 minutes more.
- Stir roasted cauliflower with the onion mixture. Pour stock over the cauliflower mixture. Place a cover on the saucepan and bring the stock to a boil. Immediately remove the cover, reduce heat to low, and cook at a simmer until the liquid reduces slightly, about 10 minutes.
- Puree mixture in the saucepan with an immersion blender until mostly smooth. Stir cream into the soup; season with salt and pepper. Ladle soup into bowls and garnish with parsley.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 15.1 g, Cholesterol 89.9 mg, Fat 32.7 g, Fiber 4.8 g, Protein 5.4 g, SaturatedFat 16.9 g, Sodium 1390.9 mg, Sugar 5.7 g
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