Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Curried Apple Soup Recipe
    Lost? Site Map

    Curried Apple Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Pepper Monkey's Note:

    Quick and easy way to use up some extra apples you have laying around and an alternative to making a desert. This is excellent served hot and suitable for freezing for later use. You can also serve this cold, but I prefer it hot.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 4 tablespoons butter
    • 2 onions
    • 2 tablespoons curry powder
    • 7 1/2 cups chicken stock
    • 8 apples (I like Red Delicious or Fuji)
    • 3/4 cup dried apricot, chopped
    • 1 cup light cream
    • salt and pepper
    • slivered almonds (to garnish) or parsley (to garnish)


    1. 1
      Melt butter in a large pan over medium heat.
    2. 2
      Add onions and saute gently until done, but not browned.
    3. 3
      Stir in the curry powder and cook for one more minute.
    4. 4
      Pour in the chicken stock and bring to a boil.
    5. 5
      Add the apples and apricots and return to a boil then lower the heat and simmer for 20 minutes.
    6. 6
      Remove the heat and let cool.
    7. 7
      Place in a blender or processor and blend until smooth and creamy.
    8. 8
      Return to the pan and reheat.
    9. 9
      Add the cream and season as necessary.
    10. 10
      Serve with garnishment of choice.

    Ratings & Reviews:

    • on February 08, 2007


      This was pretty good, but a bit too sweet. I didn't have dried apricots so I used a couple ounces of raisins instead. I also used milk instead of cream and added extra curry. I think it tastes much better hot (cuts down on the sweetness somehow). Perhaps next time I will try with a tarter apple.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 28, 2004


      A different soup, not for everyone I imagine. My boys didn't care for it, but my guests raved. I added curry to taste and so used less then called for. Served soup alongside pumpkin buscuits and a nice white wine called "Evolution" that's put out by Sokol Blossor vineyards. All in all lovely fall meal. Oh, the soup improves with age, so while it's nice the day of it's fantastic the next day.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Curried Apple Soup

    Serving Size: 1 (485 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 410.9
    Calories from Fat 177
    Total Fat 19.7 g
    Saturated Fat 10.7 g
    Cholesterol 55.7 mg
    Sodium 505.1 mg
    Total Carbohydrate 52.5 g
    Dietary Fiber 6.8 g
    Sugars 34.2 g
    Protein 10.3 g

    Ideas from


    Over 475,000 Recipes Network of Sites