Ingredients
- 1 Tbsp butter
- 2 shallots or 1 medium onion, finely diced
- 2 tsp freshly grated ginger
- 1 ½ Tbsp curry powder
- 2 Granny Smith apples,
- 1 handful red lentils
- 1 tsp salt, plus more for seasoning
- 3 ¾ cups chicken or vegetable stock
- 1/2 cup heavy cream or milk
- Freshly ground pepper
- Sour cream, for garnish (optional)
CURRIED APPLE SOUP
Method
- Peel, core, and cut the apples into 2cm pieces
- 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 the apples, lentils, salt, and chicken stock
- Bring to a simmer over medium-high heat, and cook until lentils are tender, about 25 minutes
- Remove from heat, and let cool slightly
- Use a hand blender, food processor or masher, 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
Comments
This soup is a pleasant surprise and one that is perfect for spring
Serves 4
Thanks to ROSEDALE ORCHARDS for the apples used in the demonstration
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