Ingredients

6 large carrots, shredded

1 large Granny Smith apple, peeled, cored, and shredded

2 medium onions, peeled and shredded

5 cups vegetable stock

1/2 teaspoon kosher salt

1/4 teaspoon curry powder

1/8 teaspoon cinnamon

1/8 teaspoon turmeric

1cup heavy cream (or skim milk, if you wish to reduce your fat and cholesterol intake)

Preparation

  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.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.

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