29 Nov AUTUMN CARROT SWEET POTATO SOUP

INGREDIENTS: 

4 tablespoons margarine

2 medium yellow onions,

chopped

1 tablespoon curry powder, plus

a bit more for serving

1 pound carrots, peeled and

chopped into 1-inch pieces

2-3 sweet potatoes peeled and

chopped into 1-inch pieces

8 cups chicken broth

1-3/4 teaspoons salt

1 tart yet sweet apple (such as

Honeycrisp or Fuji), peeled and

chopped

2 tablespoons honey

Freshly ground black pepper

DIRECTIONS:

What a classic addition to your Fall table.

Rich in flavor and color. Enjoy!!

In a large pot, melt the margarine over

medium heat. Add the onions and cook,

stirring frequently, until soft and translucent,

about 10 minutes. Do not brown. Add the

curry powder and cook a minute more.

Add the carrots, sweet potatoes, chicken

broth and salt and bring to a boil. Cover and

simmer over low heat until vegetables are

very tender, about 25 minutes. Stir in the

apples and honey. Using a stick blender,

puree the soup until smooth and creamy.

Season to taste with salt, pepper and more

honey if necessary.

(Note: As the soup sits, it will thicken up so

you may need to add a bit of water to thin it

out.)

This also freezes very well.