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Chilled Curried Apple & Mint Soup

Chilled Curried Apple & Mint Soup
Serves 6
  • 2 tbsp butter
  • 1 onion, coarsely chopped
  • 1 tbsp mild curry powder
  • 3 2/3 cups (900 ml) vegetable stock
  • 4 medium cooking apples, peeled, cored, and coarsely chopped
  • 2 tbsp mango chutney juice of 1/2 lemon
  • 7-8 sprigs of fresh mint
  • salt and blach pepper
  • 1/2 cup (100 g) plain yogurt
  • a little milk if needed


  1. Melt the butter in a large saucepan, add the onion, and cook gently, stirring occasionally, for a few minutes until soft but not browned. Add the curry powder and cook, stirring constantly, for 1-2 minutes.
  2. Add the stock and chopped apples and bring to a boil, stirring. Cover and simmer for 15 minutes or until the apples are tender.
  3. Puree the apple mixture, mango chutney, and lemon juice in a food processor or blender until very smooth.
  4. Strip the mint leaves from the stalks, reserving 6 small sprigs for garnish. Finely chop the mint leaves.
  5. Pour the soup into a large bowl, stir in the chopped mint, and add salt and pepper to taste. Cover and chill in the refrigerator for at least 3 hours.
  6. Whisk in the yogurt, then taste for seasoning. If the soup is too thick, add a little milk. Garnish with the reserved mint before serving.

* * * Cook's know-how * * *

This soup is equally delicious served hot. After pureeing, reheat the soup. Stir in the chopped mint, whish in the yogurt, and heat through gently. Serve immediately.