Curried Carrot Soup

1. 1

   1. Put the shredded carrots, apples, and onions in a 3-quart saucepan, add stock, and bring to a boil. Cover, reduce the heat, and gently simmer until the vegetables are soft, about 45 minutes. Strain the liquid in to a large bowl; reserve the liquid and solids.

2. 2

   2.Puree the solids until smooth. Add 1/2 cup of the reserved liquid, the salt, curry power, cinnamon, and turmeric, and process for 5 seconds.

3. 3

   3. Stir puree and cream into the remaining liquid and heat gently until simmering. Adjust the seasoning and serve hot or cold.

* Per serving · 4 servings · Values may vary.

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