How to Prepare:

1. Melt the butter in a large soup pot and saute the onions over medium-low heat, stirring occasionally until soft, about 5 minutes.

2. Meanwhile, peel, core, and slice the apples into eighths. Place in a bowl and toss with the lemon juice to prevent discoloration.

3. Add the apples to the onions, cover, and continue cooking, stirring occasionally, until the fruit is slightly mushy, about 5 minutes.

4. Add the chicken broth, 1 cup water, the coconut milk, and the sugar and bring to a boil. Reduce the heat to low and simmer, partially covered, for 5 minutes. Stir in limezest. Season to taste with salt and white pepper.

5. Ladle the soup into warmed bowls. Garnish with the lime zest if desired, and serve hot.

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