*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Yummy! Wow this soup is AWESOME. It's a great size recipe for one person and some reasonable leftovers!I used 1/2 and 1/2 instead of heavy cream and it was still remarkable. I plan to add this to my regular menu planning!
When I first made this soup I only made as much as the recipe called for...then I tasted it. Trust me on this double this recipe if your going to make it!! It goes very fast. This soup is probably my new favorite soup. One other thing I kind of added is I added about 1/2 teaspoon or 1 full teaspoon of red pepper flakes in the with chicken broth depending on if your making the recipe as is or doubling it. I also added my cut up chicken in with the chicken broth so it would cook because I didn't have any cooked chicken laying around. Definetly make this soup you won't be sorry you did!
Yum! A sweet and spicy curry soup with nice texture and appearance which I'll certainly be making again though with a couple of minor alterations: Double both the curry (I used mild) and the apple. Also note that those who don't like curry will absolutely despise this recipe so be forewarned that there's no point in sharing any with such hopelessly lost souls- take this into consideration when planning your portions. Luckily this soup warms up well though as I've been single-handedly enjoying all 6 of my servings for the past week!
I've been making this soup for two years and just realized I've never rated it. This is hands down my family's favorite soup. I make huge batches and freeze it in six-serving containers. I substitute brown rice for white triple the apples and shred them to make a fabulous broth. I do not add the cream but I add a touch of half and half at the end. Thanks for sharing Lise.
Unbelievable! 5 stars does NOT do any justice to this perfect recipe. I followed it exactly as the recipe stated but doubled it so I had enough for leftovers. Oh but I did use basmati rice which kept the dish a true Indian soup. It has the best curry flavor and the chicken and vegetables are juicy and tender. My mouth is watering just remembering how good it was! I picked up some naan from our local Indian Restaurant to dip in the soup but the soup is hearty enough without it. Love this soup and will definitely make again for company. YUMMY!
quite good. I did add some chopped butternut squash that I had in the fridge needing to be used up. Tasted finished soup as is and it did seem to lack something. Gave it a few generous glugs of sherry. Voila! Tried it with and without the cream (half and half). Liked it better without. Garnished with cilantro. Will make again. Thanks for a good recipe
It turned out chunky and full of flavor and moderately spicy. You can start this just like a regular chicken soup w/o the broth. I had the breast bones so I added them along with a cube of chicken bouillon to get the flavor and also added two cups more of water. Other than that it was no sweat to make it but to eat it:-). We never had this soup before -only heard about it in the soup nazi episode of Seinfeld- so I think that was an advantage.
Rating: 1 stars
Sorry did not like this. I have many other soups with similar ingredients that I would prefer to use. I think the flour (which I've never seen in Indian dishes) gave it a bad taste.