Curried Carrot, Apple And Peanut Soup

• 1 Tablespoon Extra Virgin Olive Oil
• 1 whole Large Yellow Onion, Chopped
• 1 Tablespoon Plus 1 Teaspoon Curry Powder
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Nutmeg
• 1 leaf Bay Leaf
• 5 whole Large Carrots, Peeled And Chopped
• 3 whole Soft, Sweet Apples, Such As McIntosh, Cored And Chopped
• 4 cups Reduced Sodium Vegetable Broth
• 1/4 cups Peanut Butter
• 1/4 teaspoons Freshly Ground Black Pepper
• 1/2 cups Plain Greek Yogurt, For Serving
• 1/4 cups Chopped Peanuts, For Serving
• 2 Tablespoons Freshly Chopped Cilantro, For Serving

1. Heat oil in a large pot over medium heat. Stir in the onion, then saute until the onion is softened and translucent but not brown, 8 to 12 minutes.
2. Stir in the curry powder, salt, cinnamon, nutmeg, and bay leaf. Add the carrots and apples. Stir over medium heat for 2 minutes, then add 3 1/2 cups of the broth/stock. Bring the mixture to a low boil, then reduce the heat to low. Cover and simmer until the carrots and apples are tender, 20 to 25 minutes.
3. Remove the bay leaf. Using a large slotted spoon, transfer the soup solids to a food processor or blender. Add peanut butter and process to a smooth puree, adding the remaining 1/2 cup stock as needed so that it blends easily (alternately, you can use an immersion blender directly in the pot). Pour the puree back into the soup, then stir in the pepper.
4. Serve hot, garnished with yogurt, peanuts, and cilantro.

olive oil, yellow onion, curry, kosher salt, cinnamon, ubc, carrots, sweet apples, vegetable broth, ubc, ubc, greek yogurt, ubc, freshly chopped cilantro

Taken from tastykitchen.com/recipes/soups/curried-carrot-apple-and-peanut-soup/ (may not work)