Preparation time
15 minutes
Ready in
35 minutes
Cooking Time: 20 minutes
Makes
4 servings
Ingredients
- 2 tbsp (25 mL) butter
- 4 Ontario Apples, peeled and chopped (about 4 cups/1 L)
- 2 Ontario Carrots, chopped
- 1 Ontario Onion, chopped
- 2 cloves Ontario Garlic, minced
- 1 tsp (5 mL) finely minced gingerroot
- 1 tsp (5 mL) each curry and dry mustard
- 2 cups (500 mL) each chicken broth and unsweetened apple cider
- Salt and cayenne pepper
- 1 cup (250 mL) shredded Ontario Old Cheddar cheese
- Chopped fresh Ontario Parsley
Instructions
In large saucepan, melt butter over medium heat. Add apples, carrots, onion, garlic, ginger, curry and mustard; sauté 5 to 7 minutes, until onion begins to soften.
Add broth and apple cider; bring to boil. Reduce heat and simmer, partially covered, for 15 to 20 minutes, until vegetables are very tender. Transfer to food processor or blender in batches as necessary or use immersion blender in pot; purée until smooth. Return to pot, if necessary.
Season with salt and cayenne pepper to taste. Ladle soup into bowls; sprinkle each serving with Cheddar cheese, parsley and cayenne, if desired.
Nutritional Information
1 Serving:
- Protein: 10 grams
- Fat: 15 grams
- Carbohydrate: 40 grams
- Calories: 328
- Fibre: 4 grams
- Sodium: 595 mg