Curried Apple Soup

Recipe Ingredients

1 cup	146g / 5.1oz	Finely-diced shallots
2 tablespoons	30ml	Safflower oil
1 tablespoon	15ml	Curry powder
2 teaspoons	10ml	Minced ginger
1/4 cup	59ml	Sherry
3 lbs	1362g / 48oz	Cooking apples of choice - peeled, cored,
		And diced
4 cups	948ml	Vegetable stock
1 cup	237ml	Apple juice
1 cup	237ml	Sweet Apple Cider-Nut Milk - (see recipe)
		= (or soy milk or other non-dairy milk)
1 tablespoon	15ml	Lemon juice - (to 2)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large pot, saute the shallots in oil for 5 minutes or until soft. Add the curry powder and ginger, and saute an additional minute. Add the sherry, and stir well to deglaze the pot.

Add the diced apples, vegetable stock, and apple juice, and bring the mixture to a boil. Cover, reduce the heat to low, and simmer for 20 to 25 minutes or until the apples are tender. Remove from the heat and allow to cool for 10 minutes.

In a food processor or blender, in batches, puree the soup until smooth, and return the soup to the pot. Whisk in the Sweet Apple Cider-Nut Milk, a little of the lemon juice, and season to taste with salt and pepper. If desired, add additional curry powder, apple juice, or lemon juice to the soup to adjust the sweetness or spicy flavor of the soup to your own personal taste. Serve hot or cold.

This recipe yields 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.