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Vegetarian Delights and Other Recipes

Recipes by Category
Veggies
Curried Apple Soup

Serves 4 to 6

I. The Stock

  • peels and cores from the apples in part II
  • skins (cleaned) from the onions and garlic in part II
  • 2 cinnamon sticks
  • 2 1/2 cups apple juice
  • 2 1/2 cups water 

Combine everything in a kettle. Boil gently, partially-covered, about 45 minues. Remove from heat, let stand 1 hour. Strain and discard solids.

II. The Soup

  • 3 TBSP butter
  • 1/2 tsp. fresh-grated ginger root
  • 2 medium cloves minced garlic
  • 1 1/2 cups chopped onion
  • 4 heaping cups peeled, chopped apples (any kind but delicious)
  • 1 tsp salt
  • juice from 1 lemon
  • 3 TBSP flour ]
  • 1 tsp each: dry mustard; turmeric; ground cumin; ground corriander
  • 1/4 tsp each: ground cloves; cayenne pepper (more to taste) 
  • 2 cups mixed yogurt & sour cream (any proportion, or one or the other)

Topping: slivered, toasted almonds

1. make the stock. Take out yogurt and sour cream, to come to room temperature.

2. heat a heavy skillet. Add butter, ginger, garlic, and a dash of salt. Stir and cook over moderate heat a minute or so, then ad onions. Sautéé another 5 minutes, then add 1 tsp. salt and apples, stirring well. Add lemon juice, and sprinkle in the pre-combined flour and spices, stirring constantly. Cover and coolk 8-10 minutes over low heat, stirring occasionally. Turn off the heat and let it rest about 10 minutes. Heat the stock.

3.Purée the stock and sautééed mixture together, bit by bit in a food processor or blender. Make sure the result is very smooth. Transfer it to a kettle or heavy saucepan, and whisk in the sour cream/yogurt. At this point, the soup shouldn't be cooked any further. Just heat it over low heat right before serving time. (The soup can be made a couple of hours ahead and heated right before it is served.) Serve topped with toasted slivered almonds. Also good cold.