Senegalese Apple Soup

1. 1

   In a 5- to 6-quart pan over medium-high heat, frequently stir onions, apples, carrots, raisins, garlic, and butter until onions are limp, 10 to 12 minutes.

2. 2

   Add curry powder and flour and stir to mix well.

3. 3

   Stir in broth. Stir over high heat until boiling, then reduce heat and simmer, stirring occasionally, until carrots are very tender to bite, about 20 minutes.

4. 4

   In a blender, whirl soup, a portion at a time, until very smooth. Return to pan. Add cream and stir often over medium heat until hot, 4 to 5 minutes.

5. 5

   Ladle into bowls and add salt, pepper, and chutney to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.