When I eat soup I sometimes think of something that Henry Rollins wrote. It went a little like this: "A man all by himself in a crappy apartment, standing over the kitchen sink, eating soup from a can. That kind of life takes more guts than I will ever have."
Soup is hardcore. It's also a meal in a bowl, hence my love for it.
Curried Tomato And Apple Soup
Ingredients
1 tablespoon olive oil (see notes)
1 cup chopped onions.
1 cup chopped, peeled green apples.
1 tablespoon curry powder
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground turmeric
28 ounce can crushed tomatoes
2 cups vegetable stock
1 cup water
2 tablespoons lightly packed brown sugar
1/4 teaspoon Kosher salt
1/4 teaspoon fresh ground pepper
Directions
1. Heat oil in pot or large saucepan. Add onions and apples and cook over low heat until soft, about 5-10 minutes.
2. Stir in curry power, coriander, ginger, cardamom and turmeric until onions and apples are evenly coated.
3. Stir in tomatoes, broth and water. Bring to a boil, then reduce to a simmer and cook uncovered for 30 minutes. (see notes)
4. Stir in brown sugar, salt and pepper.
5. Working in 1-2 cup batches, puree the soup. If possible, serve with naan.
Notes
Because I was sweating the onions and apple over low heat, I used olive oil, which has a relatively low smoke point. To add additional flavor profiles, I even went with an infused olive oil. Specifically, I used a blood orange oil oil.
With Thomas Keller in mind, I occasionally skim the reddish-orange foam from the soup.
