Apple Curry Soup

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You know what they say about an apple a day, but this tasty soup might just make your doctor want to pay you a house call!

Did you know that there are over 7,000 varieties of apples grown worldwide? Most apples are multipurpose, but some are better for snacking and others are best for cooking. The Red Delicious, for example, was bred to be an eating apple and isn’t suitable for baking. However, tart apples like the Rome Beauty, Gravenstein, Pippin, and Granny Smith varieties, are excellent for cooking, and will retain their texture when cooked.

Yield: 6 servings

Recipe Ingredients
3 Granny Smith apples, peeled and chopped
2 carrots, chopped
1 medium onion, chopped
1 clove garlic, chopped
5-6 cups canned chicken or vegetable broth
1/2 cup frozen peas
1/4 cup golden raisins
1/2 cup nonfat milk or nondairy milk
1/2 cup plain yogurt or sour cream (optional)
2 tablespoons curry powder
2 tablespoons flour
2 tablespoons vegetable oil
1 tablespoon tomato paste

Recipe Preparation
1. In a large pot, heat the oil over medium heat. Add the apples, carrots, onion, and garlic. Reduce heat and cook on low until the ingredients begin to soften, about 10 minutes.
2. Add the curry powder and cook, stirring, for 1 minute.
3. Add the flour and cook, stirring, for 2 more minutes.
4. Stir in 5 cups of the broth and the tomato paste. Bring to a boil, then lower heat and simmer, covered, for 30 minutes.
5.  Puree the soup with an immersion blender. Thin with the additional broth to your desired consistency. Stir in the peas, raisins, and milk. Cover and let stand 2 minutes.
6.  Garnish with a dollop of plain yogurt or sour cream.

Recipe Tips and Notes

  • If you don’t have an immersion blender, you can blend the soup in batches in your countertop blender.
  • The skins of apples contain concentrated nutrients, so if you’re peeling apples to use in a recipe (like this one), snack on the apple skin. If you want to save the skins for later, immerse them in water with a squeeze of lemon to prevent browning.
  • Purchase firm apples with no bruises or gouges, and store in a cool, dark place until you’re ready to use them.

Editor’s Note: Made this recipe? Liked it? Give us a shout in the comments, or email a pic to community[at]onemedical[dot]com and we’ll share it on Pinterest!

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The One Medical blog is published by One Medical, an innovative primary care practice with offices in Boston, Chicago, Los Angeles, New York, Phoenix, the San Francisco Bay Area, Seattle, and Washington, DC.

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