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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
Nutritional Facts 1 cup (calculated without crackers) equals 126 calories, 6 g fat (4 g saturated fat), 19 mg cholesterol, 851 mg sodium, 17 g carbohydrate, 3 g fiber, 2 g protein.
Originally published as Curried Apple Soup in Country Woman August/September 2009, p36
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Reviewed on Oct. 04, 2010 by AdeleDegnan
Enjoyed this very much. I may add a bit of cream next time to thicken and make richer. Vey nice recipe.
Reviewed on Oct. 04, 2010 by lenorw
This is very tasty. Added a bit more curry, then topped with sour cream (need a bit of cream). Will definitely make again!
Reviewed on Sep. 26, 2010 by AmyMagro
My 10 yr old son made this soup with me and it was so easy. We served it with Tandoori Naan. It was delicious and we will definitely make it again. 2 Thumbs up from the whole family.
Reviewed on Sep. 26, 2010 by LynnRoseT
I made this this morning and had some just now and was pleasantly surprised at how good it was. Very simple to make. I'm thinking of doubling the recipe the next time I make it. I also liked the Middle Eastern aromas floating through my apartment while it was cooking.
Reviewed on Sep. 26, 2010 by b_sand24
I was totally disappointed! It sounded so good and I love anything with curry. My husband who is like Mikie--he'll eat anything--couldn't eat it! I finally added peanut butter to it so it resembled one of my favorites--Peanut Soup. Will just make that next time instead!
Reviewed on Sep. 24, 2010 by kmaas262
I did slightly modify - used 1 T canola oil instead of butter, and vegetable broth. Went a little light on the lemon juice. My husband says, "it's a keeper!"
Reviewed on Sep. 24, 2010 by qwm
Are sunflower seeds also a part of the recipe, or are those part of whatever (crackers?) is floating on top of the soup? Looks/sounds good, however, and I plan to make it.
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