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Cold Curried Soup

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  Butter/Margarine 2 Tablespoon
  Onion 1 , chopped
  Cooking apple 1 Small, peeled, cored, chopped
  Chopped celery 1⁄2 Cup (8 tbs)
  Tomato 1 Large
  Garlic 1 Clove (5 gm), crushed
  Curry powder 1⁄2 Teaspoon
  Ground allspice 1⁄8 Teaspoon
  Ground ginger 1⁄8 Teaspoon
  All purpose flour 1 Tablespoon
  Flaked coconut 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Chicken broth 4 Cup (64 tbs) (Or Bouillon)
  Half and half 2 Cup (32 tbs)

In a Dutch oven or large pot, melt butter or margarine.
Add onion, apple and celery; saute until vegetables are tender.
Peel, seed and chop tomato.
Stir chopped tomato, garlic, curry powder, allspice, ginger and flour into apple mixture.
Cook and stir over medium heat until bubbly, 3 to 5 minutes.
Stir in coconut, lemon juice and broth or bouillon.
Cover and simmer over low heat about 30 minutes.
Puree in blender or food processor; strain.
Refrigerate at least for 2 hours until cool.
Stir in half-and-half.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1254 Calories from Fat 829

% Daily Value*

Total Fat 95 g146.3%

Saturated Fat 62.5 g312.4%

Trans Fat 0 g

Cholesterol 243.6 mg81.2%

Sodium 2689.2 mg112%

Total Carbohydrates 83 g27.5%

Dietary Fiber 12.9 g51.8%

Sugars 29.2 g

Protein 26 g52.8%

Vitamin A 86.8% Vitamin C 89%

Calcium 63% Iron 20.6%

*Based on a 2000 Calorie diet

Cold Curried Soup Recipe