Curried Apple Soup


For the Curry Powder:

½ tsp hot paprika
½ tsp garlic powder
½ tsp coriander
½ tsp cumin
½ tsp cinnamon
½ tsp tumeric
½ tsp ancho-chili powder
½ tsp ground mustard
½ tsp ground ginger
1 tsp fenugreek

1) Combine all ingredients (should make more powder than needed).

For the Soup:

2 Tbsp. Butter
1 ea. Yellow onion (sliced thin)
3 ea. Pink Lady or Granny Smith apples
1 tsp. Salt
2 tsp. Curry powder
3 cups Chicken stock
1 cup Heavy whipping cream
1 Tbsp Brown sugar


For the Garnish:

1 tub Plain Greek Yogurt
1 reciped amount Candied Pecans

1) Peel, core, and slice the apples.

2) Sauté the sliced onions in the butter until light to golden brown.

3) Add the apples and curry powder and toss together.

4) Add the chicken stock and bring to a boil.

5) Reduce to a simmer and cook, covered until apples and onions are very tender (approx. 15- 20 minutes).

6) Meanwhile, heat heavy cream in a small pot.

7) When apples are tender, puree mixture using an immersion blender.

8) Add cream and brown sugar to apple mixture, and stir to combine.

9) Top each bowl of soup with yogurt and candied pecans.