Tuesday, September 20, 2011

Potato Ginger Apple Soup

6 large potatoes, peel, cut into bite size chunks
1/2 large white onion, chopped
1 quart (32 fluid ounces) vegetable broth
1 cup apple sauce
1 cup aged cheddar, grated
1 tablespoon ginger root, minced
1 teaspoon curry
Salt and black pepper

Combine all the ingredients in a soup pot except for the grated cheese. Season well with salt and black pepper, cover, bring to a boil over medium to high heat. Reduce heat to medium-low. Simmer for 1 hour. Blend to desired consistency. Stir in cheese to melt. 

Serve hot.


Unknown said...

Yum! Noting like a bowl of warm soup on a cold day. It is raining here and I am getting ready to get a pot of soup on :)

Mia said...

Nope, don't forget the warm bread with butter. :)

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