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.

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