Ingredients (Serves 4)

• ½ Tbs olive oil
• 1 small onion, chopped
• ½ Tbs curry powder
• 3 large carrots, thinly sliced
• 1 large or 2 small apples, peeled and coarsely chopped
• 1 bay leaf
• 2 ½ c vegetable broth
• 1/8 tsp sea salt
• freshly ground pepper to taste
• plain yogurt, for garnish
• chopped fresh parsley, basil or dill, for garnish

Instructions

 Heat oil in a medium soup pot over medium heat.  Stir in onion, cook until soft and translucent, 8-12 minutes.

Stir in curry powder, then add carrots, apple and bay leaf.  Stir well for 2 minutes, add broth and salt.  Bring to a low boil, then reduce heat to low.  Cover and simmer until apples and carrots are tender, 20-25 minutes.

Remove the bay leaf.  Using a slotted spoon, transfer the soup solids and ½ c of broth to a food processer.  Process to a smooth puree, then return puree to soup.  Reheat, and season with pepper.  Serve hot, garnished with yogurt and fresh herbs.