If you like turmeric than this soup is for you. This warming recipe offers a nuanced balance of flavours that you will surely want to enjoy again and again. The colour alone will brighten up even the greyest of days.
This recipe was featured in The Sun! Read the article by Senior National Lifestyle and Food Editor, Rita DeMontis.
Warm Winter Soup with Red Prince Apples
- 1 medium yellow Ontario onion, diced
- 1 tbsp (15 mL) neutral cooking oil
- 4 cups (approx. 4 apples) Red Prince apples, cored and cut into rough 1-inch cubes
- 3 cups (approx. 3 sweet potatoes) sweet potatoes, peeled and cut into rough 1-inch cubes
- 1 tsp (5 mL) ground ginger
- 1/8 tsp (.6 mL) ground nutmeg
- 1 jalapeño pepper, chopped, seeds removed (optional)
- 5 cups (1.25 L) vegetable stock
- 2 tsp (10 mL) ground turmeric
- Scant 1 cup (200 mL) coconut milk (Half of 398 mL can)
- 1 (540 mL) can chickpeas, rinsed and drained
- Salt and pepper to taste
- 1 tbsp (15 mL) lime juice
- Optional Toppings: Red Prince Apples (cored and chopped into small cubes), pumpkin seeds, fresh cilantro, extra coconut milk
In a large saucepan, cook onion in oil over medium heat until colour begins to appear, approx. 3 minutes.
Add apples, sweet potatoes, ginger and nutmeg, and stir to combine with wooden spoon. Cook for approx. 3 minutes.
Add jalapeño, (if using) now.
Add stock and bring to boil. Reduce heat and simmer, covered, until apples and sweet potatoes are soft and tender, about 25 to 30 minutes. Stir in the turmeric after 15 minutes so that it cooks for just 10 to 15 minutes. Remove from heat and cool slightly.
Carefully purée the soup until smooth using an immersion blender. Alternatively, blend in batches using an upright blender. Return soup to saucepan. Stir in coconut milk and chickpeas and heat until desired temperature. Season with salt and pepper to taste. Stir in lime juice.
Ladle hot soup into individual bowls; top each with optional garnishes if desired.