Curry and Apple Soup
A smooth and spicy autumn soup with a touch of fresh goat cheese.
- Prep time: 15 minutes
- Cook time: 30 minutes
Craving Indian flavors without ordering takeout? This creamy soup pairs the sweetness of Granny Smith apples with the enchanting aroma of curry. Coconut milk brings the silkiness, while fresh goat cheese adds that tangy little note that makes all the difference. A bowl of comfort for chilly evenings.
Ingredients
-
apple cider
-
coconut milk
-
ndian curry powder
-
goat cheese
-
granny smith apple
-
leeks
-
turmeric
-
vegetable oil
-
white button mushrooms
white, sliced
Recipe steps
Sweat the vegetables
In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Add the sliced leeks and mushrooms. Sweat them gently for 5 to 7 minutes, until tender but without browning.
Add the apples and liquids
Add the Granny Smith apple wedges, apple juice, coconut milk, curry powder, and turmeric. Bring to a boil, then reduce the heat and let simmer for 20 minutes.
Blend the soup
Add half of the fresh goat cheese to the pot. Season with salt and pepper to taste. Blend everything using a blender or immersion blender until perfectly smooth.
Strain and serve
For a perfectly velvety texture, strain the soup through a fine-mesh sieve. Reheat if needed and serve piping hot, garnished with thin apple slices or a quenelle of fresh goat cheese.
Tips and variations
- No goat cheese? A spoonful of thick crème fraîche or Greek yogurt will do the trick.
- For a vegan version, swap the goat cheese for cashew-based cream cheese.
- Add a pinch of cayenne pepper if you like bolder, spicier flavors.
Anti-waste tips
Save those leek greens! They’re perfect for flavoring homemade broth or sautéing with a bit of butter as a side dish.
Mushroom stems can be frozen to enrich your future soups or sauces.
