We served this at the one Salt Spring Apple Festival, and what a great way it was to feature our local Apples! This makes a lovely lunch for a cool fall day. Serve with a slice of your favourite hearty bread.
1 yellow onion, roughly chopped
1 large or 2 medium tart apple, cored and cut into 8 slices (Leave the peel on)
2.5 cups stock (veg or chicken)
Scallions or parsley for garnish
1 – Heat butter in a saucepan over medium heat
2 – Add onion and sauté 2-3 minutes.
3 – Add the apple and sauté another 2 minutes.
4 – Add Moghul Curry and some salt, stir to combine and cook for a minute.
5 – Add stock and honey and bring to a boil.
6 – Reduce heat and simmer until the apple and onion are soft (20-30 minutes).
7 – Remove pan from heat and let cool for a few minutes before blending with a hand blender. Return soup to the pot and bring back to simmer.
8 – Add cream and adjust salt as required. Finish with squeeze of lemon.
9 – Garnish with parsley or scallions, and red pepper flakes if you like