Recipe: Curried Red Onion and Apple Soup

CURRIED RED ONION AND APPLE SOUP

1 Tbsp. margarine
1 1/4 lbs. red onions thinly sliced
5 1/2 cups chicken stock (de-fatted)
1 cup water
2 cups peeled and cored tart cooking apples, coarsely grated, divided use
1/2 cup carrots, finely shredded
1 large bay leaf
1 tsp. mild curry powder
1/4 tsp. chili powder
1/8 tsp. dried thyme leaves
1/8 tsp. ground allspice
1/4 tsp. black pepper
Chutney for garnish (optional)

In a large pot, melt margarine over medium heat. Add onions and cook, stirring frequently, until soft and slightly translucent.

Add a tablespoon or two of stock if necessary to prevent onions from burning. Add the remainder of the stock, water, a cup of the apples, and all remaining ingredients except salt and chutney. Bring mixture to a boil over medium-high heat. Cover, lower heat, and simmer about 25 minutes.

Stir in the rest of the apples and simmer 5 minutes longer. Discard bay leaf. Garnish each serving with a teaspoon or two of chutney.

Servings: 5
Adapted from source: the American Institute for Cancer Research