YieldsMakes 10 cups; 6 or 7 main-dish servings
Notes: Top servings with thin apple slices and a drizzle of whipping cream.

How to Make It

Step 1
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.

Step 2
2

Add curry powder and flour and stir to mix well.

Step 3
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.

Step 4
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.

Step 5
5

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

Ingredients

 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

Directions

Step 1
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.

Step 2
2

Add curry powder and flour and stir to mix well.

Step 3
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.

Step 4
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.

Step 5
5

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

Senegalese Apple Soup