Celebrate the start of fall with our favorite apple recipes. This month, we’re partnering with Sara Forte of Sprouted Kitchen to share tips, insights and recipes featuring fall’s favorite fruit.
As the fall chill sets in, things like soup work their way back into our routines and kitchen repertoires once again. Luckily, fall’s produce tends to translate perfectly with soups – be it things like butternut squash and beyond. Apples, while likely too sweet to serve as a main ingredient in soup, can also play a fantastic supporting character in all sorts of soupy tales.
Some soups are best left chunky, while others fare best as purees. Vegetables like sweet potato and winter squash are excellent in a puree because they are thick and smooth, and almost buttery in texture. With something like lentil soup, brown or French lentils will be great for a well-textured soup, while the red variety tend to fall apart very easily in broth and are best pureed.
With this soup, we’ve got lots of protein and fiber, and since it’s also dairy-free and vegetarian, it fits most every dietary restriction. The apple in this recipe lends sweetness without necessarily giving an “apple” flavor. The curry, onions and garlic keep it well seasoned and the coconut milk round out the flavors perfectly.
Live.Love.Lux Tip: Simmer soup to perfection with your Electrolux Gas Range — learn how the precise heat control yields delicious results.
This is an excellent meal for a group, served with naan bread on the side for dipping. It can also be topped with crispy fried tofu or shredded chicken, should you need to bulk it up with a hit of protein.