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Curried Apple Soup


  • Makes 6 servings

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 2 teaspoons Madras curry powder
  • 2 carrots or parsnips, chopped*
  • 4 local apples, cored and diced
  • 1 bay leaf
  • 5 cups reduced sodium vegetable or chicken broth
  • Salt and pepper to taste
  • 2 tablespoons crème fraiche or Greek yogurt (for garnish)
  • 2 tablespoons flat leaf parsley, chopped


  1. 1. Heat the oil in a large saucepan over medium-high heat. Add the onion and celery and cook for 5-7 minutes, or until tender.
  2. 2. Stir in curry powder, vegetable of choice, apples, and bay leaf. Cook, stirring for another 2-3 minutes. Add broth and cover, simmer until vegetables and apples are tender, about 15 minutes.
  3. 3. Remove from the heat, remove bay leaf from pot, and ladle the soup mixture into the blender in 2 separate batches. Set to SOUP setting (or blend on medium speed for about 1 minute 30 seconds) and blend to a smooth puree.
  4. 4. Return to pan and heat. Serve garnished with a dollop of crème fraiche and chopped parsley.
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