Curried Cream Of Tomato Soup With Apples Recipes

CURRIED TOMATO SOUP

Steps:

• Place butter in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Stir in onion. Cook, uncovered, for 2 minutes.
• Stir in curry powder and paprika. Cook, uncovered, for 2 minutes.
• Remove from oven. Stir in tomato sauce. Whisk in chicken broth. Cook, covered, for 5 minutes.
• Remove from oven and uncover. Stir in lemon juice, salt and pepper. Ladle into bowls. Top each serving with 1 tablespoon yogurt, if desired.

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 CREAM OF TOMATO SOUP WITH APPLES

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.

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:

• 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 CREAM OF RICE SOUP WITH APPLES

Steps:

• Melt the butter in a large saucepan and add the onion, celery and garlic. Cook, stirring, until wilted. Add the curry powder and cook, stirring, about one minute.
• Add the tomatoes, bay leaf, thyme and rice and stir. Bring to the boil and add the chicken broth. Return to the boil and simmer 30 minutes or until rice is quite tender. Remove the bay leaf and thyme sprigs.
• Pour the soup into the container of a food processor or electric blender and blend until smooth.
• Return the soup to a saucepan and bring to the boil. Add the cream, salt and pepper to taste and apple cubes. Serve piping hot.