Nippy apple cheddar soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter, unsalted |
| 4 | Apples, peeled and chopped | |
| 2 | Carrots, chopped | |
| 1 | Onion, chopped | |
| 2 | Cloves garlic, minced | |
| 1 | teaspoon | Ginger root, minced |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Curry powder |
| 2 | cups | Chicken broth |
| 2 | cups | Apple cider |
| Salt and cayenne pepper to taste | ||
| 1 | cup | Cheddar cheese, grated (opt) |
Directions
In a large saucepan, melt butter over medium heat. Add apples, carrots, onion, garlic, ginger, curry powder and mustard; cook, stirring occasionally for 5 to 7 minutes, or until onion begins to soften.
Add broth and apple cider; bring to a boil. Reduce heat and simmer.
partially covered, for 15 to 20 minutes, or until vegetables are very tender.
In a food processor or blender, puree till smooth. Season with salt and cayenne pepper to taste.
Ladle into four bowls. Sprinke each serving with ¼ cup Cheddar cheese.