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
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
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).
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.
Melt the butter in a medium/large soup pot.
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!
Add bananas and garlic and sauté till golden.
Add vegetable broth, salt and curry powder.
Bring pot liquid to a boil and boil for a few minutes (3-5) till the flavors have melded.
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.
Add blended cashew cream and stir to incorporate. Taste and adjust seasonings to liking (salt, curry powder, etc.)
Serve warm with good bread and your favorite salad. French or hearty whole wheat bread are always winners!