Curried Apple Soup
Aside from having to peal the apples this one is a snap!
2 to 3 T of peanut oil (i used sesame oil)
2 cups chopped shallots
3 large cloves garlic, minced
2 T mined fresh ginger
2 tsp. salt
2 tsp. dry mustard
1 tsp. turmeric
1 tsp. ground cumin
1/2 tsp ground cardamom
1/2 tsp allspice
1/4 tsp cayenne (only if you want this HOT)
6 c. peeled, chopped tart apple (abt 6 apples, you don’t have to chop them much you’re just going to cook the life out of them)
4 cups water
2 cinnamon sticks
3 to 4 T honey or brown sugar (to taste)
Heat oil in a soup pot of dutch oven. Add shallots, garlic, ginger, and salt. Saute over medium heat for about 5 minutes or until shallots begin to soften.
Add the spices and saute another 5 minutes over medium heat.
Add apples, water, cinnamon sticks, and bring to boil. Turn heat down, cover mostly and simmer for 10 minutes, until apples are very tender. Remove from heat.
Take out the cinnamon sticks. Puree using: a stick blender, a regular blender, or a food processor.
Serve hot, warm or cold. If you’re okay with yogurt, they suggest it as a topping, dried currants also, slivered almonds, toasted coconut. It was great alone, just too hot. I’m leaving the cayenne out next time. I sweetened it quite a bit, almost double what they called for.
Now that was an easy one, wasn’t it?
Julie