Senegalese Apple Soup

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

Yield: Makes 10 cups; 6 or 7 main-dish servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 166
  • Calories from fat: 22%
  • Protein: 11g
  • Fat: 4g
  • Saturated fat: 2.1g
  • Carbohydrate: 23g
  • Fiber: 3.7g
  • Sodium: 129mg
  • Cholesterol: 8.9mg

Ingredients

  • 1 1/4 pounds onions, peeled and chopped
  • 1/2 pound Granny Smith apples, peeled, cored, and chopped
  • 1 cup chopped carrots
  • 1/4 cup raisins
  • 1 clove garlic, minced
  • 2 tablespoons butter or margarine
  • 3 tablespoons curry powder
  • 1/4 cup all-purpose flour
  • 2 quarts fat-skimmed chicken broth
  • 1/2 cup whipping cream (optional)
  • Salt and pepper
  • Major Grey chutney

Preparation

  1. 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.
  2. 2. Add curry powder and flour and stir to mix well.
  3. 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.
  4. 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.
  5. 5. Ladle into bowls and add salt, pepper, and chutney to taste.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Senegalese Apple Soup Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy