Curried Carrot and Apple Soup

2 tsp vegetable oil
1 tbsp curry powder
1 1/4 lb carrots, peeled and chopped
1 large onion, chopped
1 apple, chopped
3 C chicken broth
Salt and freshly ground black pepper
Plain yogurt, for garnish

Heat oil in a large, heavy saucepan over medium-low heat. Add curry powder and cook, stirring constantly, for 2-3 minutes.

Add carrots, onion, and apple. Stir to coat and cover pan.

Cook over low heat for about 15 minutes, stirring occasionally, until carrots are softened.

Remove pan from heat, add half the chicken broth, and puree soup with a hand blender (or in batches in a food processor or regular blender).

Return pan to heat and add remaining broth. Bring to a boil and season with salt and pepper to taste.

Serve in bowls, garnished with a swirl of yogurt.

Serves 4.

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