Curried Carrot Soup

• 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)

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

carrots, apple, onions, vegetable stock, kosher salt, curry powder, cinnamon, turmeric, heavy cream

Taken from www.epicurious.com/recipes/member/views/curried-carrot-soup-1224821 (may not work)