Curried Cream Of Fruit Soup
A creamy, spiced fruit soup blending the sweetness of banana and apple with aromatic curry, perfect for a comforting appetizer or light meal experience.
Ingredients
Instructions
- Chop the celery and apple, and slice the banana.
- In a saucepan, combine the onion, celery, banana, apple, potato, and chicken broth.
- Simmer the mixture, stirring occasionally, for 25 minutes or until the potato is tender.
- In a blender, puree the mixture with the curry powder and white pepper.
- Return the pureed mixture to the pan and stir in the heavy whipping cream.
- Heat the soup over moderately low heat, stirring occasionally, until hot, but do not let it boil.
Tips & Substitutions
For added depth, consider substituting the potato with sweet potato for a hint of sweetness. If you're looking for a lighter option, you can replace heavy whipping cream with coconut milk, which will also enhance the curry flavor. Make sure to adjust the seasoning after blending, as the flavors will intensify. Also, serve it chilled for a refreshing summer dish.
Serving Suggestions
This soup is best served warm, garnished with a sprinkle of fresh herbs like cilantro or parsley. It pairs beautifully with crusty bread or a light salad. For a complete meal, consider serving it alongside chicken recipes like Terri'S Jambalaya or a simple grilled chicken for protein.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat to avoid separation of the cream. Stir frequently and ensure the soup is heated through without boiling, which can alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Cream Of Fruit Soup contains roughly 442 calories, with 11g protein, 87g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (96% of the Daily Value), vitamin C (58% of the Daily Value), and iron (55% of the Daily Value). Note that it is relatively high in sodium, at 669mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes, you can easily make this soup vegan by using vegetable broth instead of chicken broth and substituting the heavy cream with a plant-based alternative like coconut cream or cashew cream. Adjust the seasonings to taste, as these alternatives can have different flavor profiles.
What fruits can I use instead of apple and banana?
You can experiment with other fruits such as pears or peaches, which can provide a nice sweetness. If you prefer a more tropical flavor, mango or pineapple would also work well. Just keep in mind that the overall flavor profile will change slightly with different fruits.
Can I freeze the soup for later use?
While you can freeze the soup, the cream can change texture after thawing. If you plan to freeze it, do so before adding the cream. Thaw in the refrigerator overnight and reheat gently, then stir in the cream just before serving to maintain a smooth consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).