Lightly Curried Sweet Potato, Carrot, And Apple Soup

• 2 tablespoons olive oil
• 2 cups onions, chopped finely
• 2 tablespoons butter
• 4 teaspoons curry powder
• 2 pounds sweet potato, peeled and chopped into 1-inch dice
• 1 pound carrots, peeled and chopped into smaller pieces
• 2 tart apples, peeled and coarsely chopped
• zest of one lemon
• 3 + 1 cups chicken broth
• sea salt and ground pepper to taste
• 1 cup fresh apple cider
• Optional: 1/4 cup Greek yogurt mixed with 1 tsp. maple syrup
• Optional: a few sage leaves fried briefly in Olive oil and salted lightly

1. Heat the olive oil in a large Dutch oven or saucepan. Add the onions and butter. Saute for a few minutes, then stir in the curry powder. Reduce the heat to simmer, cover the pot, and let cook for about 25 minutes. Chop your vegetables and apple while you wait. Stir the onions occasionally.
2. Add the sweet potato, the carrots, and the apple. Stir around to allow the onion and curry mixture to cover all the vegetables and the apple. Grate in the lemon zest and stir. Add 3 cups of chicken broth and bring to a boil. Then, reduce that heat, partially cover the pot, and allow to simmer for about 25 minutes or until the vegetables are soft.
3. Take the pot off the heat and add some salt and pepper - about 1 tsp. salt and a half teaspoon pepper. Allow the soup to cool a little.
4. With either an immersion blender or using a regular blender, puree the soup. Add the apple cider, and puree again. Depending on how thick or thin you like your soup, add up to 1 more cup of chicken broth. Reheat, and season to your taste. Serve with a little dollop of Greek yogurt mixed with maple syrup, topped with sage leaves that have been fried in olive oil and salted.

olive oil, onions, butter, curry powder, sweet potato, carrots, apples, zest of one lemon, salt, apple cider, greek yogurt mixed, sage

Taken from food52.com/recipes/14513-lightly-curried-sweet-potato-carrot-and-apple-soup (may not work)