Spicy Apple Soup (Print Version)
Silky smooth soup combining tart apples with warming spices and coconut milk.
# Recipe Ingredients:
→ Produce
01 - 4 large tart apples (Granny Smith), peeled, cored, and chopped
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 small red chili or 1/2 tsp chili flakes, finely chopped
06 - 1-inch piece ginger, peeled and minced
→ Liquids & Base
07 - 3 cups vegetable stock
08 - 3/4 cup plus 2 tablespoons coconut milk
→ Spices
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground cumin
11 - 1/4 teaspoon ground coriander
12 - 1/4 teaspoon ground black pepper
13 - Pinch of ground nutmeg
14 - Salt, to taste
→ Garnish
15 - Fresh coriander or parsley, chopped
16 - Coconut cream for swirling
# Directions:
01 - Heat a large saucepan over medium heat. Add a splash of oil, then sauté the diced onion, carrot, garlic, ginger, and chili for 3–4 minutes until fragrant and the onion is translucent.
02 - Add the chopped apples and all the spices (cinnamon, cumin, coriander, black pepper, nutmeg). Stir for 2 minutes to combine and release aromas.
03 - Pour in the vegetable stock and bring to a simmer. Cover and cook for 15–20 minutes, until the apples and carrots are tender.
04 - Stir in the coconut milk and simmer for 2 more minutes. Remove from heat.
05 - Using a blender or immersion blender, puree the soup until smooth and silky. Return to pot and reheat gently. Adjust salt and spice as desired.
06 - Ladle into bowls, garnish with fresh herbs and a swirl of coconut cream. Serve hot.
# Expert Advice:
01 -
- Its the perfect balance of comforting sweetness and gentle heat that wakes up your palate without overwhelming it
- Ready in under an hour but tastes like it simmered all day, making it ideal for weeknight dinners that feel special
02 -
- Never blend hot soup without venting, either remove the center cap of your blender lid and cover with a towel or let it cool slightly first
- The soup will thicken as it sits, so adjust with more stock or water when reheating leftovers
03 -
- Use an immersion blender if possible to save on dishes and avoid transferring hot liquid
- Grate the ginger rather than mincing it for better distribution and no stringy bits in your finished soup