A delightful and warming soup with a blend of spices and a hint of sweetness from apples.
Peel and chop the onion and garlic.
Chop the onion finely to ensure it cooks evenly.
In a saucepan, melt the butter over medium heat and sauté the onion and garlic until softened.
Stir frequently to prevent the garlic from burning.
Stir in the flour and curry powder, cooking for a minute to form a paste.
Cook the mixture until it turns golden to enhance the flavor.
Add the tomato paste and mix well.
This step adds depth and color to the soup.
Gradually pour in the vegetable stock, stirring constantly to avoid lumps.
Pour the stock slowly while stirring to ensure a smooth consistency.
Add the chopped apple, ground ginger, and mango chutney. Simmer for 30 minutes.
Simmering allows the flavors to meld together beautifully.
Blend the soup until smooth using a blender.
Blend in batches if necessary to avoid overfilling the blender.
Serve the soup over a portion of cooked rice in each bowl.
Garnish with a sprig of cilantro for a fresh touch.
