CURRIED APPLE AND ZUCCHINI SOUP
Original recipe presented by The Darby Field Inn & Restaurant, I have modified it a bit. That recipe called for 1/2 cup cooked rice, which you can certainly add here if you wish. This soup is full of curry spice, and the added sweetener is optional. I have been using gala apples, granny smith might work nicely as well.
Provided by yogiclarebear
Categories Apple
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 76.4, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.8, Sodium 748.8, Carbohydrate 15.9, Fiber 2.8, Sugar 7.8, Protein 3.6
CURRIED APPLE SOUP
Tart, spicy, and creamy -- this delicious soup is warming on a crisp fall day.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 11
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.
CURRIED APPLE SOUP
Harvest-fresh soup is a perfect salute to the riches of Indian summer. Sweet apples, spicy curry and tangy lemon strike a delicious balance. -Xavier Pennell, Mauldin, South Carolina
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 126 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 851mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 2g protein.
CREAMY CURRIED CHICKEN & RICE SOUP
Use leftover chicken to make this Asian-inspired soup with rice. Simple to make, it's a filling bowl for colder evenings
Provided by Esther Clark
Categories Dinner, Lunch, Soup, Supper
Time 55m
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan over a medium heat. Add the onion and fry for 10 mins or until softened and turning translucent. Add the curry paste and cook for 1 min. Stir in the coconut milk, chicken stock and risotto rice and bring to a simmer. Cook for 15-20 mins or until the rice is tender.
- Bring a pan of water to a simmer, add the eggs and cook for 7 mins. Stir the chicken and sweetcorn into the soup and cook for 5 mins to warm everything through. Season to taste and finish with the lime juice. Gently peel the shells off the eggs and cut them in half. Top the soup with the eggs and spring onions.
Nutrition Facts : Calories 679 calories, Fat 41 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
CURRIED CREAM OF RICE SOUP WITH APPLES
Provided by Craig Claiborne And Pierre Franey
Categories easy, soups and stews, appetizer
Time 45m
Yield 10 or more servings
Number Of Ingredients 14
Steps:
- Melt the butter in a large saucepan and add the onion, celery and garlic. Cook, stirring, until wilted. Add the curry powder and cook, stirring, about one minute.
- Add the tomatoes, bay leaf, thyme and rice and stir. Bring to the boil and add the chicken broth. Return to the boil and simmer 30 minutes or until rice is quite tender. Remove the bay leaf and thyme sprigs.
- Pour the soup into the container of a food processor or electric blender and blend until smooth.
- Return the soup to a saucepan and bring to the boil. Add the cream, salt and pepper to taste and apple cubes. Serve piping hot.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 713 milligrams, Sugar 7 grams, TransFat 0 grams
CURRIED CAULIFLOWER APPLE SOUP
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- In a 3 1/2- to 4-quart saucepan cook onion, garlic, and curry powder in butter over moderately low heat, stirring, until onion is softened.
- Peel and core apple. Chop apple coarse and add to curry mixture. Add cauliflower, broth, and water and simmer, covered, until cauliflower is very tender, 15 to 20 minutes.
- In a blender or food processor purée soup in batches until very smooth, transferring as puréed to another saucepan. Stir in cream and salt and pepper to taste and heat over moderate heat until hot.
CURRIED WILD RICE SOUP
Make and share this Curried Wild Rice Soup recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a saucepan bring water to a boil.
- Add rice and stir.
- Reduce heat, cover and simmer until tender, about 40 minutes.
- Heat butter in a large saucepan over medium heat.
- Saute onion until golden brown; add mushrooms and celery.
- Cook 2 minutes, stirring constantly.
- Reduce heat to low; stir in flour and cook, stirring constantly, until mixture is bubbly.
- Gradually add broth; increase heat to medium-high and bring to a boil.
- Boil, stirring, for 1 minute.
- Reduce heat to low and add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil.
- Simmer until heated through.
- Serve hot and garnish with parsley.
Nutrition Facts : Calories 217.7, Fat 8.8, SaturatedFat 5.4, Cholesterol 25.1, Sodium 149.7, Carbohydrate 19.3, Fiber 1.4, Sugar 1.7, Protein 4.4
CURRIED CREAM OF TOMATO SOUP WITH APPLES
Make and share this Curried Cream Of Tomato Soup With Apples recipe from Food.com.
Provided by Dancer
Categories Long Grain Rice
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Melt the margarine in a large kettle.
- Add the chopped onion, celery and garlic.
- Cook, stirring until tender.
- Add the curry powder and cook, stirring about 1 minute.
- Add drained tomatoes, bay leaf, thyme and rice.
- Stir constantly while bringing to a boil.
- Add chicken broth.
- Return to boil and then simmer for about 30 minutes.
- When rice is tender, remove the bay leaf.
- Pour the soup into a food processor or blender and blend until smooth.
- Return the soup to the kettle, add the milk and apple cubes.
- Increase temperature and serve hot.
Nutrition Facts : Calories 208.9, Fat 5, SaturatedFat 1.1, Cholesterol 0.6, Sodium 235.5, Carbohydrate 35.4, Fiber 3.9, Sugar 6.7, Protein 8.3
CURRIED PARSNIP SOUP WITH SHREDDED APPLES
Steps:
- Melt butter with olive oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, about 3 minutes. Add curry powder; stir 30 seconds. Add broth and parsnips. Bring to boil. Reduce heat to medium-low; simmer uncovered until parsnips are soft, about 30 minutes. Remove from heat; cool 15 minutes. Working in batches, puree soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Cover and chill.)
- Using vegetable peeler, remove apple peel in long strips; reserve. Quarter, core, and coarsely shred apples. Stir apples and yogurt into soup.
- Heat corn oil in medium skillet over medium-high heat. Slice reserved apple peel lengthwise into very thin strips. Fry peel in oil until golden and crisp, about 30 seconds. Transfer to paper towels to drain. Sprinkle peel with salt.
- Warm soup over medium heat, stirring occasionally (do not boil). Season with salt. Divide soup among 6 bowls. Garnish with fried apple peel.
CURRIED CHICKEN RICE SOUP
"This is a terrific way to use up leftover chicken and cooked rice," remarks Judie Anglen of Riverton, Wyoming. "With its mild curry flavor and colorful chunks of carrot and celery, the thick mixture draws rave reviews every time I fix it."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute carrots, celery and onion in butter for 2 minutes. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.
Nutrition Facts : Calories 257 calories, Fat 15g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 610mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
RICE AND CARROT SOUP
I first sampled this colorful carrot soup at a local Victorian tea room and wouldn't leave until I had the recipe in hand. The chef was kind enough to share it with me so I could enjoy it anytime at home.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 4-5 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute the onion in 2 tablespoons butter. Add the carrots, broth and rice. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until carrots and rice are tender. Cool slightly. , Transfer to a blender; cover and process until smooth. Return to pan. Add the cream, tomato paste, salt, pepper and remaining butter; heat through.
Nutrition Facts : Calories 214 calories, Fat 16g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 903mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein.
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