Curried Apple And Zucchini Soup Recipes

Steps:

• Place butter and onions in a deep pot over medium heat. Cook, stirring, until the onions are wilted, about 2 minutes. Add the garlic. Cook, stirring, for one minute. Add the curry powder. Season with salt to taste. Add the zucchini. Stir for a minute.
• Add the chicken stock. Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
• Puree the soup in a blender or food processor. Refrigerate.
• When the soup is cold, stir in the yogurt, reserving a little for garnish. Peel and core the apple; then, cut it into small cubes, and stir into the soup. Garnish soup with a dollop of yogurt and some mint leaves.

Steps:

• Spray a large non-stick pot with cooking spray. Over medium heat, add garlic, onion and apple, sauteing until they start to soften, about 8 minutes.
• Sprinkle in curry powder and salt and cook, stirring for one minute.
• Add zucchini and chicken stock. Bring to a boil, reduce heat, cover, and simmer until all vegetables are soft.
• Remove from heat. With an immersion blender, puree soup until smooth. (Or use a food processor or blender in batches.).
• Heat the soup again over low, stirring in the milk. Serve hot.

Steps:

• Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
• Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream.

Steps:

• Place sliced apples in a lightly greased 11x7 inch baking dish; set aside.
• Melt butter in a saucepan; add in marmalade and remaining ingredients; stir to combine.
• Bring to a boil over medium heat, stirring constantly.
• Pour mixture over apples.
• Bake in a 400° oven for 35 minutes or until apples are tender.
• Serve with ham or pork.

Steps:

• Heat oil and butter together in a large frying pan. Saute onions and garlic until translucent.
• Add apples and parsnips, cover, and cook until very soft.
• Add broth and bring to a boil. Reduce to simmer and cook until vegetables can be easily pureed.
• Using a blender stick, puree mixture.
• Take 1/2 Cup of the hot soup and add the curry/flour mixture in a small bowl. Blend well.
• Stir mixture back into soup. Blend well. Add Half & Half, blend well. Return to simmer but DO NOT BOIL.
• Serve immediately.

Steps:

• Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
• Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.

Steps:

• Heat the oil in a big cast-iron pot.
• Add curry powder and garlic. Saute until fragrant, but not too brown.
• Add vegetables and sautee for 2 minutes.
• Add broth (veggies should be just covered) and let simmer with lid on until veggies are tender (15-20 minutes).
• Season with chili powder and salt and pepper.
• Using a hand-held blender puree to your liking adding more broth if you find it too thick.
• Serve with a nice crusty loaf of bread or any other item of your choice. ;).

Steps:

• Melt butter in large saucepan on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring occasionally. Stir in curry powder; cook and stir 1 min.
• Add squash, apples, broth and vinegar; stir. Bring to boil; cover. Simmer on medium-low heat 25 to 30 min. or until squash and apples are tender, stirring occasionally. Cool slightly.
• Process soup, in batches, in food processor until smooth. Return to saucepan. Add cream cheese; cook on medium-low heat 3 to 5 min. or until cream cheese is completely melted and soup is heated through, stirring constantly with whisk.

Steps:

• In a small saucepan, saute onion in butter until tender. Add the curry, cinnamon, salt, cayenne and cloves; cook and stir for 1 minute. Add apples and broth; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until apples are tender., In a blender, puree soup until smooth. Return to the pan. Stir in lemon juice and heat through. Garnish with crackers and additional cinnamon if desired.

Steps:

• In a large saucepan or Dutch oven, combine all ingredients. Cover and simmer until zucchini is soft, about 15 minutes. Puree in batches in a blender on low speed; return to pan and heat through.