Curried Chicken-and-Cider Soup

Curried Chicken-and-Cider Soup
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped
  • 1 tablespoon grated fresh ginger
  • Salt and pepper
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 cup apple cider
  • 1 large sweet potato, peeled and cut into 1-inch chunks
  • 1/2 head cauliflower, coarsely chopped (about 4 cups)
  • 1/2 rotisserie chicken, skin and bones discarded and meat shredded


In a large saucepan, heat the olive oil over medium heat. Add the onion, ginger and 1 teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. Add the curry powder and cumin and cook, stirring, for 3 minutes. Stir in the cider, scraping the bottom of the pan. Add 4 cups water and the sweet potato and bring to a boil. Add the cauliflower, lower the heat and simmer until the vegetables are tender, about 10 minutes.

Using a blender, and working in batches, puree the soup; return to the saucepan. Stir in the chicken and warm through over medium heat; season with salt and pepper.