Curried Apple Soup
Warm your soul with a bowl of Curried Apple Soup, a velvety blend of sweet and savory flavors that's perfect for any season. This easy yet elegant recipe combines tender apples and carrots with aromatic spices like curry powder, cinnamon, and cumin, creating a fragrant base that's both comforting and bold. A splash of creamy coconut milk adds a luscious texture, while a hint of lemon juice brightens every spoonful. Topped with fresh cilantro and optional crunchy garnishes like sliced almonds or pumpkin seeds, this soup is as visually stunning as it is delicious. Ready in just 45 minutes, it's the ideal choice for a quick weeknight dinner or an impressive appetizer. Keywords: curried apple soup recipe, creamy soup, apple curry soup, easy fall soup, coconut milk soup.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon curry powder
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground cumin
- 4 medium apples, peeled, cored, and sliced
- 1 large carrot, peeled and diced
- 4 cups vegetable broth or chicken stock
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro, for garnish
- 2 tablespoons sliced almonds or pumpkin seeds, for garnish (optional)
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and ginger, and cook for 1-2 minutes until fragrant.
Add the curry powder, ground cinnamon, and ground cumin, and stir to coat the onions in the spices. Cook for 1 minute to toast the spices.
Add the sliced apples and diced carrot to the pot. Stir to combine.
Pour in the vegetable broth or chicken stock and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the apples and carrots are very tender.
Remove the pot from heat and let the mixture cool slightly.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and puree until creamy.
Return the pureed soup to the pot. Stir in the coconut milk, salt, ground black pepper, and lemon juice.
Reheat the soup over low heat, stirring occasionally, until warmed through.
Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish with fresh cilantro and optional sliced almonds or pumpkin seeds before serving.
Nutrition Facts
Calories |
977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 6706 mg | 292% | |
| Total Carbohydrate | 177.4 g | 65% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 114.1 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2296 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
