Curried Apple Soup 4 servings 4 P+/serving (counting the apples)
2 tablespoons Canola oil
2 cups onion -- chopped
3 large garlic clove -- minced
2 tablespoons ginger -- minced
2 teaspoons salt
2 teaspoons dry mustard
1 teaspoon turmeric
1 teaspoon ground cumin
½ teaspoon ground cardamom
½ teaspoon allspice
¼ teaspoon cayenne
5 cups tart apple -- peeled and chopped
4 cups water
2 sticks cinnamon
2 tablespoons fresh lemon juice
3 tablespoons honey or brown sugar (optional not included in P+)
Heat oil in a soup pot or Dutch oven. Add onion, garlic, ginger, and salt, and sauté over medium heat for about 5 minutes, or until the onion begin to soften.
Add the spices, and sauté another 5 minutes over medium heat.
Add apples, water, cinnamon sticks, and lemon juice, and bring to a boil. Turn the heat down, mostly cover, and simmer for about 10 minutes, or until the apples are very tender. Remove from heat.
Take out the cinnamon sticks, and puree in a blender or food processor-bit by bit, so as not to splash yourself. Return the puree to the pot.
Add optional sweetening, and taste to adjust salt. Serve hot or cold, with or without some or all of the toppings. (Even though the toppings are fun and delicious, this soup is also wonderful just plan.)
Optional toppings (not included in P+): Lightly toasted shredded coconut; lightly toasted slivered almonds; a drizzle of yogurt; a few dried currants.
From: "Mollie Katzen's Recipes, Soups" Ten Speed Press.
Brought by Melanie
