Carrot and Apple Soup

1 TBsp extra-virgin olive oil

1 large onion, chopped (2 cups)

1 stalk celery, finely chopped

3 tsp curry powder

5 large carrots, peeled and thinly sliced (3 cups)

2 large McIntosh or other apples, peeled and coarsely chopped (3 c)

1 bay leaf

4 ½ c chicken broth (1 container chicken broth, 900 ml)

¼ tsp salt

Freshly ground pepper, to taste

Heat oil in a medium soup pot over medium heat. Stir in onion and celery; cook until the onion is softened and translucent, 8 to 12 minutes; do not brown. Stir in curry powder, then add carrots, apples and bay leaf. Stir well over medium heat for 2 minutes, then add broth and salt. Bring the mixture to a low boil. Reduce the heat to low. Cover tightly and simmer until the carrots and apples are tender, about 20 to 25 minutes. Remove the bay leaf. Using an emersion blender, blend the soup until you have a smooth soup. Season with pepper. Serve hot. Garnish each serving the way you like.