I’m not sure where you hail from, but I’m writing this post in frosty, frigid Massachusetts and today is a WICKED cold January day. And wicked cold days in Massachusetts can be made slightly cozier and more bearable by one thing: soup. Namely, Curried White Bean Soup with Apples.
This soup is bursting with some pretty intense flavors-curry, cilantro, apples-all of which come together in perfect harmony. It is exceptionally hearty and has a slight kick to it, two elements that are sure to help thaw us out today. So let’s get to it, I’m freezing over here!
- 3 TB olive oil
- 2 small onions, chopped
- 4 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 4 cups white beans, canned or freshly cooked (if using canned, drain and rinse first)
- 2 TB curry powder
- pinch of cayenne pepper
- 2 tsp. cumin
- 4 apples, peeled and finely diced
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream
- salt and pepper to taste
- 2 TB fresh cilantro, chopped
- juice of 1 lime
Start by prepping all of your vegetables.
In a large, heavy bottomed soup pot, heat olive oil. Saute the carrots and onion until onion is translucent, about 5 minutes. Add the garlic and saute 3 more minutes, being careful not to brown the garlic.
Add the white beans, apples, broth, lime juice, and spices. Simmer for about 15 minutes or until carrots and apples are fork tender.
This crazy looking device is called an immersion blender and will make this next step very easy:
Using either a nifty hand blender like the one pictured above or a food processor, puree the mixture until smooth. If using a food processor, puree the mixture in batches.
Once your mixture is smooth, place it back into your pot and add chopped cilantro and heavy cream. Stir to combine and heat through. Once it’s hot, you’re ready to eat!