Curried Apple Soup
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 4 servings.
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
Ingredients
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1 medium onion, chopped
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2 tablespoons butter
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1 teaspoon curry powder
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1/4 teaspoon ground cinnamon
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1/8 teaspoon salt
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Dash cayenne pepper
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Dash ground cloves
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3 medium McIntosh apples, peeled and sliced
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3 cups chicken broth
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1-1/2 teaspoons lemon juice
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Crackers and additional ground cinnamon, optional
Directions
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1.
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.
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2.
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
1 cup: 126 calories, 6g fat (4g saturated fat), 19mg cholesterol, 851mg sodium, 17g carbohydrate (13g sugars, 3g fiber), 2g protein.
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