Banana Apple Curry Soup

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Sweet, spicy and delicious, this Banana Apple Curry Soup is gold! It’s the perfect rich, comforting soup and really hits the spot on a brisk autumn day. Plus, it’s vegan and gluten-free!

How’s the weather where you are? Is it cooling down yet? If so I have just the thing.

This flavorful, comforting soup is ideal for those chilly autumn evenings when you want something simple, healthy and soul-warming.

Now many of you may be thinking, bananas + apples + curry?? What kind of alternate universe is that??? As it turns out, that combination is an amazing one. Like slap your grandma amazing.

The sweet banana, tart apples, and spicy curry go together like peanut butter and jelly (or peanut butter and carrots… in my husbands opinion. bahaha). It’s a perfect flavor combination. Don’t get me wrong, it’s definitely unique and not for the faint of heart (I’m talking to you plain hamburger people). However, I promise if you’re up for an adventure, you are going to LOVE it.

Now I know that cooking with curry can be a little daunting to some people. Where can I buy it? How should I use it? What is it going to taste like? Is it going to spice my face off? These may be questions that are running through your mind. Don’t worry, I was right there with you. However, I’ve learned that this colorful spice has a lot to offer and when used in the right proportions with the right flavor combinations, it can really make a dish POP! In this case, it adds a gorgeous spiced flavor that balances out this sweet and savory soup.

While I’m a soup person year-round, this Banana Apple Curry Soup is a gem during the colder seasons. Its warm, rich consistency is SO delicious and creamy you would never guess that it’s vegan! It has an extra depth of nutty flavor from the cashews that are blended to make a cashew cream, giving the soup it’s thick, velvety texture.

My favorite thing about this soup, besides being totally delicious and healthy, is the awesome depth of flavor it has. I love using tart apples, such as Granny Smith to balance the sweet and spicy.

Bonus points: This soup is SUPER simple to make, comes together in less than 30 minutes, and requires minimal ingredients! Isn’t that the best kind of recipe?

There are two steps to achieving the smooth, creamy consistency:

First, you must soak your cashews before hand to make the cream (overnight or 4-8 hours is preferred, or you can flash soak them for 15-30 minutes in very hot, almost boiling water).

Second, you must use an emersion blender (this is the one I use and love) to puree the soup after it’s cooked. You can also use your blender, however make sure to be careful and follow the steps below for blending hot soups!

Tips for blending hot liquids safely:

1. Fill the blender only halfway.
2. Remove the center piece of the lid to allow the steam to escape.
3. Cover the blender lid with a clean kitchen towel and keep most of the hole covered so that it does not splash hot liquid on you.

It’s required (if you’re not following a Whole 30 or Paleo diet) that you dip a thick slice of fresh baked French bread in this Banana Apple Curry Soup. Trust me, it’s amazing this way. Serve with your favorite salad or by itself for a delicious light lunch or dinner.

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Banana Apple Curry Soup

★★★★★

5 from 3 reviews

Sweet, spicy and delicious, this Banana Apple Curry Soup is gold! It’s the perfect rich, comforting soup and really hits the spot on a brisk autumn day. Plus, it’s vegan and gluten-free!

• Author: The Saucy Fig
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Scale 1x2x3x

Ingredients

• 4 Granny Smith apples, peeled and sliced thinly
• 8 cups vegetable broth
• 1 onion, chopped
• 3 bananas, peeled and sliced
• 1 tablespoon garlic, minced
• 3 tablespoons agave nectar or sugar
• 1 teaspoon salt
• 1 cup cashews (soaked, and blended – see instructions)
• 2 tablespoons curry powder
• 1/4 cup earth balance or butter

Instructions

1. Soak the cashews in water overnight, or for 4-8 hours. If you forget you can also flash soak them for 15-30 minutes in very hot (but not boiling) water (not on the stove).
2. Drain the cashews and place them in the blender. Cover just barely with fresh water and blend till smooth and creamy (about 3 minutes). Set aside.
3. Melt the butter in a medium/large soup pot.
4. Add apples, onions and sugar (or agave). Cook till caramelized and golden, stirring often. Note: If you are using Earth Balance and agave, they will NOT caramelize. It’s OK! I’ve made it both ways and it turns out great!
5. Add bananas and garlic and sauté till golden.
6. Add vegetable broth, salt and curry powder.
7. Bring pot liquid to a boil and boil for a few minutes (3-5) till the flavors have melded.
8. Remove pot from stove and puree with an immersion blender till smooth. Be careful since it will be very hot.  You can also use a blender to do this if you do not have a food processor. See notes in post above.
9. Add blended cashew cream and stir to incorporate.  Taste and adjust seasonings to liking (salt, curry powder, etc.)
10. Serve warm with good bread and your favorite salad. French or hearty whole wheat bread are always winners!

Thursday Recipes:

• Apple & Chipotle Candied Bacon Deviled Eggs by Faith, Hope, Love & Luck
• Apple and Plum Crumble by Strawberry Blondie Kitchen
• Apple Pecan Salad with Maple Cider Vinaigrette by Everyday Eileen
• Apple Sausage Skewers by The Cookaholic Wife
• Apple Pie Granola by Hezzi-D’s Books and Cooks
• Apple Pie Jam by Tip Garden
• Apple Jamon Fontina Grilled Cheese by A Kitchen Hoor’s Adventures
• Easiest Apple Strudel Recipe by The Anthony Kitchen
• Baked Apple Pancake by A Day in the Life on the Farm
• Banana Apple Curry Soup by The Saucy Fig
• Bavarian Sauerkraut by Palatable Pastime
• Bourbon Apple Fizz Cocktail by Girl Abroad
• Bulgogi-Inspired Oven Beef Jerky by Culinary Adventures With Camilla
• Butterscotch Apple Oat Cookies by Family Around the Table
• Caramel Apple Salad by Daily Dish Recipes
• Caramelized Apple Wheatberry Porridge with Pepitas and Cranberries by The Baking Fairy
• Chai Spiced Apple Waffles by Jonesin’ For Taste
• Cider Glazed Roast Chicken by Kate’s Recipe Box
• Creamy Apple Cider Chicken Skillet by House of Nash Eats
• Chicken Sausage Stuffed Baked Apples by Cindy’s Recipes and Writings
• Cinnamon Sponge Charlotte Cake With Caramel Apples by Cooking With Carlee
• Creamy Beet & Apple Salad by Savory Moments
• Copy Cat Dairy Queen Apple Pie Blizzard  by An Affair from the Heart
• French Apple Cake by Karen’s Kitchen Stories
• Glazed Chocolate Chip Apple Cake by Who Needs A Cape?
• Grandma’s Apple Butter by The Freshman Cook
• Granny Smith Pizza by Jolene’s Recipe Journal
• Instant Pot Apple Butter  by Soulfully Made
• Pan Apple Mini Cakes by Seduction in the Kitchen
• Pork Tacos with Sweet Apple Slaw  by The Redhead Baker
• Quick Applesauce for One by Shockingly Delicious
• Turkey Breast Roulade with Apple, Cornbread & Sausage Stuffing by Books n’ Cooks

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