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Apple Coconut Curry Bisque
Ingredients
- 1 tablespoon olive oil
- 1 cup diced sweet onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 4 cloves garlic diced
- 2 teaspoons curry powder
- 1 13.5-ounce can light coconut milk
- 1 cup vegetable broth
- 4 cups peeled & diced apple cored removed
- Salt & pepper
Instructions
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Coat bottom of medium saucepot with olive oil, and place over medium heat.
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Add onion, celery, and carrots, and sauté for 4 minutes.
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Add garlic, and sauté for 1 minute.
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Add curry powder, and sauté for an additional minute.
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Add coconut milk, vegetable broth, and apples, and bring to a boil.
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Reduce heat to low; simmer for 10 minutes.
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Allow soup to cool for 10 minutes, then transfer to a blender or food processor and purée until smooth.
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(As the soup will still be warm, be sure to leave the lid cracked, and use a towel to hold the lid in place.)
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Return to saucepot, and simmer for 1-2 minutes.
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Season with salt and pepper, if desired.
Last week’s recipe was inspired by a trip to Alabama. This week’s recipe was inspired much closer to home.
My daughter attends college in Canada and, as such, has a long weekend in October to celebrate their Thanksgiving. This year she has a car on campus, so she came home. On her first night home, we went out to dinner before she met up with friends. As she is vegan, I chose a restaurant with a wide range of options, XO on Elm.
We’ve eaten there a number of times and have been impressed by their assortment of dining choices. Eating gluten free? They have it. Dairy free? Yep. Vegan? Absolutely carnivorous? They have that also.
![](https://thinktasty1.wpengine.com/wp-content/uploads/2019/10/Apple-Coconut-Curry-Bisque-2.jpg)
With so many options my daughter, husband, and I were happy to order cocktails and debate what we’d each eat. We started with a shared, vegan appetizer, and then each ordered a soup or salad to start and an entrée. I could recite the list, but rather than boring my audience, I assure you that it was an enjoyable meal. There was one dish, which I must share: the soup my daughter ordered, Green Apple Coconut Curry Bisque.
As I read the name, I wondered how all of the flavors would combine. Would this be a bit sweet or would the curry temper that? I also wondered how coconut and apple would work together. I typically combine coconut with other tropical fruits. When I sampled a taste of the soup at the restaurant, I discovered that all paired well. This delicious soup gave me one thought: I need to create my own version at home.
In keeping with the spirit of the restaurant’s version, I made this as a vegan bisque with what I deemed to be a similar flavor profile. (An added advantage to keeping it vegan is that I can serve it when my daughter’s home over winter break.) Honestly, whether you’re vegan or not, you’ll find this soup to be rich, creamy, and filled with a great assortment of flavors.
![](https://thinktasty1.wpengine.com/wp-content/uploads/2019/10/Apple-Coconut-Curry-Bisque-3.jpg)
A final note- if you like a silky soup, definitely purée it in a blender for a couple minutes. If you’re like me and want a little texture, use your food processor for under a minute.
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