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Curried Apple Soup

 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
4 ServingsPrep: 20 min. Cook: 20 min.


  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • Dash cayenne pepper
  • Dash ground cloves
  • 3 medium McIntosh apples, peeled and sliced
  • 3 cups chicken broth
  • 1-1/2 teaspoons lemon juice
  • Crackers and additional ground cinnamon, optional


  • 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. Yield: 4 servings.
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.

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Curried Apple Soup (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.