Great for Fall and Winter!
1 TBSP EVOO
1 medium onion, about 2 cups, chopped
1 stalk celery, finely chopped
1 heaping TBSP curry powder
5 large carrots, chopped, about 3 cups
2 MacIntosh or Fuji apples, peeled and chopped, about 3 cups
1 whole bay leaf
4 1/2 cups organic, low sodium chicken broth
1/4 tsp. salt
black pepper to taste
Saute onion and celery in oil till onion is soft and translucent, about 8 minutes; do not brown.
Add curry powder, bay leaf, apples, and carrots and stir for 2 minutes.
Add broth and salt. Bring to boil, then simmer gently for 20 minutes.
Add pepper to taste.
Puree with hand blender or in a regular blender.
Garnish with chopped dill or parsley, or with a dollop of yogurt, if desired.