Curried Carrot Apple Soup

I had about 2 pounds of carrots in the refrigerator that needed to be used up, so I pulled out this recipe that a friend gave me years ago and I’d never tried before. Now I wonder why I waited so long! Mildly spicy, this smooth and creamy soup has a warm flavor perfect for cool autumn evenings.

• 2 tsp olive oil
• 1 tbsp mild curry powder
• 1 3/4 lbs carrots, chopped
• 1/2 of a large onion, diced
• 1 apple, chopped
• 3 2/3 c chicken or vegetable stock
• salt & black pepper to taste
• fresh cilantro and carrot curls to garnish

Heat oil in a large soup pot over low heat and gently cook curry powder for 2 to 3 minutes. Add the carrots, onion and apple. Stir well and then cover pot. Cook over very low heat for about 15 minutes, shaking pan occasionally until carrots are softened. Spoon the carrot mixture into a blender or food procesosr, add half of the stock and process until smooth. Return to the pot and pour in the remaining stock. Bring the soup to boil and adjust the seasonings. Garnish with cilantro and a few carrot curls to serve.