Senegalese Apple Soup

Senegalese Apple Soup

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

Sunset MARCH 1999

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


  • 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


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. Add curry powder and flour and stir to mix well.

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

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

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Senegalese Apple Soup recipe