Yield
Makes 10 cups; 6 or 7 main-dish servings

Notes: Top servings with thin apple slices and a drizzle of whipping cream.

How to Make It

Step 1

In a 5- to 6-quart pan over medium-high heat, frequently stir onions, apples, carrots, raisins, garlic, and butter until onions are limp, 10 to 12 minutes.

Step 2

Add curry powder and flour and stir to mix well.

Step 3

Stir in broth. Stir over high heat until boiling, then reduce heat and simmer, stirring occasionally, until carrots are very tender to bite, about 20 minutes.

Step 4

In a blender, whirl soup, a portion at a time, until very smooth. Return to pan. Add cream and stir often over medium heat until hot, 4 to 5 minutes.

Step 5

Ladle into bowls and add salt, pepper, and chutney to taste.

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