This colorful soup is both simple and delicious. Use apples that cook up soft; McIntosh are great. Source: EatingWell Magazine, Fall 2002

Ken Haedrich



  • Heat oil in a large saucepan or medium soup pot over medium heat. Stir in onion and celery; cook until the onion is softened and translucent, 8 to 12 minutes; do not brown.

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

  • Remove the bay leaf. Using a large slotted spoon, transfer the soup solids to a food processor, adding about 12 cup of the broth; process to a smooth puree. Pour the puree back into the soup. Reheat and season with pepper. Serve piping hot, garnishing each serving, if you like, with a dab of yogurt and a sprinkle of fresh herbs.


Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months.

Nutrition Facts

73 calories; 2 g total fat; 0.3 g saturated fat; 421 mg sodium. 348 mg potassium; 12.3 g carbohydrates; 3 g fiber; 7 g sugar; 2.7 g protein; 7561 IU vitamin a iu; 6 mg vitamin c; 20 mcg folate; 28 mg calcium; 1 mg iron; 13 mg magnesium;

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