Curried Apple Soup


This hearty soup will keep you warm and cozy.

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Serves: 4


  • 1 tablespoon unsalted butter
  • 2 shallots, minced
  • 2 teaspoons freshly grated ginger
  • 1 1/2 tablespoons curry powder
  • 2 Jonagold apples, peeled, cored, and cut into 1-inch pieces
  • 1 small russet potato, peeled and cut into 1-inch pieces
  • 1 teaspoon coarse salt, plus more for seasoning
  • 3 3/4 cups homemade or low-sodium canned chicken stock
  • 1/2 cup milk
  • Freshly ground pepper
  • Yogurt, for garnish


  1. 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.
  2. 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. Return soup to pan; stir in milk, 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 a dollop of yogurt.
Calories: 230 Fat: 7g Carbohydrates: 34g Sodium: 1,310mg Fiber: 4g Protein: 10g Cholesterol: 15mg


Find more apple recipes from our Fall issue:

Chicken a la Normandé

Granny Smith Clafouti

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