TRADITIONAL SENEGALESE SOUP

Traditional Senegalese Soup image

Provided by Vickie Parks

Time 2h

Number Of Ingredients 14

3 large tart apples (such as granny smith variety)
2 Tbsp unsalted butter
2 large carrots, chopped
1 large white onion, chopped
1/4 cup raisins
1 clove garlic, chopped
1 tsp ground ginger
3 Tbsp curry powder
2 Tbsp all-purpose flour (preferably unbleached)
8 cups low-fat chicken broth
1 Tbsp canned tomato puree
1/2 cup heavy cream
2 1/2 Tbsp mango chutney (garnish)
1 handful chopped cilantro (garnish)

Steps:

1. Peel, core and chop apples.
2. In a heavy kettle heat butter over moderate heat until foam subsides. Add apples, carrots, onion, raisins, garlic and ginger, stirring occasionally, and cook until they begin to soften, about 10 to 12 minutes. Add curry powder, cook and stir, for 1 minute. Add flour and cook, stirring, for 2 minutes. Stir in broth and tomato puree, and cover kettle. Let simmer, covered, for 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.
3. Cool soup. While still warm, place soup in a food processor or blender and puree in batches until smooth. Strain soup through a sieve into a large bowl and serve while still warm, or chill 2 to 3 hours and serve cold.
4. Garnish each serving with about 1/2 teaspoon chutney and a sprinkling of chopped cilantro.