CURRIED APPLE SOUP
This soup is a pleasant surprise and one that is perfect for spring
Serves 4
1 Tbsp butter
2 shallots or 1 medium onion, finely diced
2 tsp freshly grated ginger
1 ½ Tbsp curry powder
2 Granny Smith apples, peeled, cored, and cut into 2cm pieces
1 handful red lentils
1 tsp salt, plus more for seasoning
3 ¾ cups chicken or vegetable stock
1/2 cup cream or milk
Freshly ground pepper
Sour cream, for garnish (optional)
Method
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, lentils, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until lentils are tender, about 25 minutes. Remove from heat, and let cool slightly.
Use a hand blender, food processor or masher, 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.