Apple Coconut Curry Bisque
- 1 tablespoon olive oil
- 1 cup diced sweet onion
- 1 cup diced celery
- 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
Coat bottom of medium saucepot with olive oil, and place over medium heat.
Add onion, celery, and carrots, and sauté for 4 minutes.
Add garlic, and sauté for 1 minute.
Add curry powder, and sauté for any additional minute.
Add coconut milk, vegetable broth, and apples, and bring to a boil.
Reduce heat to low; simmer for 10 minutes.
Allow soup to cool for 10 minutes, then transfer to a blender or food processor and purée until smooth.
(As the soup will still be warm, be sure to leave the lid cracked, and use a towel to hold the lid in place.)
Return to saucepot, and simmer for 1-2 minutes.
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.
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.
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.