Ordinary ingredients yield extraordinary results in this tart, beautiful bright-yellow soup. This is a real winner: easy to make and low fat, yet richly seasoned. Serve hot or cold, any time of the year.
The vegetarian-friendly soup is from "Molly Katzen's Recipes: Soups" (Ten Speed Press).
Curried Apple Soup
30 to 45 ml (2 to 3 tbsp) peanut oil
500 ml (2 cups) chopped onion
3 large cloves garlic, minced
30 ml (2 tbsp) minced fresh ginger
10 ml (2 tsp) salt
10 ml (2 tsp) dry mustard
5 ml (1 tsp) turmeric
5 ml (1 tsp) ground cumin
2 ml ( 1/2 tsp) ground cardamom
2 ml ( 1/2 tsp) allspice
1 ml ( 1/4 tsp) cayenne
1.25 l (5 cups) peeled, chopped tart apple
1 l (4 cups) water
2 cinnamon sticks
30 ml (2 tbsp) fresh lemon juice
45 to 60 ml (3 to 4 tbsp) honey or brown sugar, to taste (optional)
Possible toppings:
Lightly toasted shredded coconut
Lightly toasted slivered almonds
Drizzle of yogurt
Few dried currants
Heat oil in a soup pot or Dutch oven. Add onion, garlic, ginger and salt and saute over medium heat for about 5 minutes or until onion begins to soften.
Add spices and saute another 5 minutes over medium heat.
Add apple, water, cinnamon sticks and lemon juice and bring to a boil. Turn heat down, mostly cover and simmer for about 10 minutes or until apples are very tender. Remove from heat.
Remove cinnamon sticks and puree soup in a blender or food processor, in batches if necessary. Return puree to pot.
Add optional sweetening and taste to adjust salt. Serve hot or cold with some or all of the toppings, as desired.
Makes 4 to 6 servings.
