0 (0)

Soups, Vegetarian

Apple and Coconut Soup

Apple and Coconut Soup
Los Angeles Times

This fragrant soup is adapted from a recipe in "Nicole Routhier's Fruit Cookbook" (Workman, 1996). It can be chilled and served as a refreshing first course. Read more

Total time: 45 minutes | Serves 4
  • 3 Pippin or Granny Smith apples, peeled and cored
  • Juice of 1 lime
  • 2 tablespoons butter
  • 2 cups finely chopped onions
  • 4 makrut lime leaves plus more for garnish or grated zest of 2 limes
  • 2 1/2 cups chicken or vegetable broth
  • 3/4 cup unsweetened coconut milk, stirred until smooth
  • 1 cup water
  • 1 tablespoon sugar, or to taste
  • Salt
  • Freshly ground pepper

Step 1Slice apples and toss with lime juice to prevent browning.

Step 2Melt butter in large soup pot, add onions and cook over medium-low heat, stirring occasionally, until soft, about 5 minutes.

Step 3Stir in apples and lime leaves (or half of lime zest). Cover and cook, stirring occasionally, until fruit has softened, about 5 minutes.

Step 4Add broth, coconut milk and water. Reduce heat to low and simmer, partially covered, until apples are completely mushy and broth is infused with lime flavor, about 10 minutes. Remove lime leaves and reserve.

Step 5Puree soup in blender or food processor until smooth. If needed, return soup to pot and reheat. Season to taste with sugar, salt and pepper. Garnish with lime leaves or remaining lime zest.


Panforte with candied quince
Panforte with candied quince

Prune-Armagnac ice cream
Prune-Armagnac ice cream

Green garlic and new potato soup
Green garlic and new potato soup

Ahi tuna and avocado salad on split baguette
Ahi tuna and avocado salad on split baguette

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Soups

White bean and escarole soup with olio nuovo
Tortellini in brodo
Chilled pea soup with fines herbes
Cold spiced cherry soup