Apple Coconut Curry Bisque
Who ever thought apples and curry would pair so well?
Ingredients
- 1 tablespoon olive oil
- 1 cup diced sweet onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 4 cloves garlic diced
- 2 teaspoons curry powder
- 1 13.5-ounce can light coconut milk
- 1 cup vegetable broth
- 4 cups peeled & diced apple cored removed
- Salt & pepper
Instructions
- Coat bottom of medium saucepot with olive oil, and place over medium heat.
- Add onion, celery, and carrots, and sauté for 4 minutes.
- Add garlic, and sauté for 1 minute.
- Add curry powder, and sauté for an additional minute.
- Add coconut milk, vegetable broth, and apples, and bring to a boil.
- Reduce heat to low; simmer for 10 minutes.
- Allow soup to cool for 10 minutes, then transfer to a blender or food processor and purée until smooth.
- (As the soup will still be warm, be sure to leave the lid cracked, and use a towel to hold the lid in place.)
- Return to saucepot, and simmer for 1-2 minutes.
- Season with salt and pepper, if desired.