Curried Carrot & Apple Soup

• 1 Tablespoon Olive Oil
• 1 whole Onion, Minced
• 4 cloves Garlic, Minced
• 1 whole Apple, Peeled, Cored And Diced Small
• 2 pounds Carrots, Peeled And Diced Small
• 2 teaspoons Curry Powder
• 4 cups Chicken Broth
• 1 Tablespoon Butter
• 1 whole Shallot, Sliced Into Rings
• 1/3 cups Fat-free Half-and-half

1. Heat the oil in a large stock pot over medium high heat. Add the onion and stir to coat. Saute until translucent, about 3 minutes. Add the garlic, apple, carrots and curry and stir to combine. Cover and cook for 10 minutes. Add the broth and salt and pepper to taste and bring to a boil. Reduce heat and simmer for 15 minutes, or until the carrots are tender when pierced with a fork.
2. In a small frying pan over medium-high heat, melt the butter. Add the shallot slices and saute until golden brown. Remove to a paper towel-lined plate and set aside.
3. Using an immersion blender or jar blender, blend the soup until smooth. If using a jar blender, you may need to do this in batches. Never overfill the jar blender with hot soup, or you'll be cleaning your ceiling! Stir in the half-and-half and then ladle into bowls and top with the crispy shallots and serve.

olive oil, onion, garlic, apple, carrots, curry, chicken broth, butter, shallot

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