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.