This delicious West African soup is moderately spiced with curry and cayenne but mellowed out with the sweetness of apple and the creaminess of vegan yogurt. Add less cayenne (or omit it altogether) if you want a milder soup. Additional garnishes might include chopped apple, raisins, or peanuts.
1 tablespoon cold-pressed canola oil
1 yellow onion, chopped
2 celery ribs, chopped
2 teaspoon curry powder
2 Granny Smith apples, peeled, cored and chopped
2 cups vegetable broth
1 cup apple juice
1/2 cup vegan yogurt
1/4 to 1/2 teaspoon cayenne
1/2 teaspoon salt
2 tablespoons minced parsley
- Heat the oil in a large saucepan over medium heat. Add the onion and celery, cover, and cook until softened, stirring occasionally, about 5 minutes. Stir in the curry powder and apple and cook 2 minutes. Add the broth and apple juice and simmer for 10 minutes. Remove from the heat to cool slightly.
- Transfer the mixture into a blender or food processor. Add the vegan yogurt, cayenne, and salt, and process until smooth.
- Pour the soup into a large bowl, and refrigerate for 2 hours or until cold. Serve chilled, garnished with the minced parsley.
Makes 4 servings.
Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.