Curried Carrot And Apple Soup

• 1 Tbsp Olive Oil
• 1 Large Onion, chopped ( 2 cups )
• 1 Stalk Celery, diced
• 1 Tbsp Curry Powder
• 5 Large Carrots, peeled thinly sliced
• 2 Large McIntosh Apples, peeled cousely chopped ( 3 cups )
• 1 Bay Leaf
• 4 1/2 Cups Chicken Stock
• 1/4 tsp Salt
• Fresh Ground Pepper

1. Heat oil in medium size pot, medium heat. Stir in onion and celery, cook until onion is soften and translucent, 8-12 minutes, Do Not Brown,
2. Stir in Curry Powder, add carrots, apple and bay leaf, stir well for 2 minutes. Add Broth and salt, bring to a boil then reduce heat to low. Cover tightly and simmer until carrots and apples are tender, 20-25 minutes
3. Remove bay leaf, transfer soup solid and puree until smooth 1/2 cup of liquid from soup may be needed or use a immersion blender, season with fresh ground pepper

olive oil, onion, celery, curry, carrots, apples, bay leaf, chicken, salt, ground pepper

Taken from www.epicurious.com/recipes/member/views/curried-carrot-and-apple-soup-52697301 (may not work)