CURRIED CARROT APPLE GINGER AND PEANUT SOUP ENJOY DAN:

CURRIED CARROT APPLE GINGER AND PEANUT SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon olive oil

1 onion, chopped

1 tablespoon curry powder

1/4-teaspoon sea salt

1/2-teaspoon cinnamon

1-pinch nutmeg

1 bay leaf

4 carrots, peeled and chopped

1 thumb-size fresh ginger, peeled and grated

2 McIntosh or other apples, peeled and coarsely chopped

4 cups vegetables broth

1/4-cup peanut butter

2 tablespoon low-fat yogurt, for serving

Chopped dry roasted peanuts for serving

1 tablespoon fresh parsley for serving

DIRECTIONS:

1.   Heat oil in a skillet over medium-heat and when sizzling.

2.   Add onion and sauté for 5 minutes.

3.   Add ginger and sauté 1 minute more.

4.   Stir in curry powder, salt, cinnamon, nutmeg and bay leaf.

5.   Add carrots, apples and sauté over medium-heat for 2 minutes.

6.   Add 3-1/2-cups broth, and bring to a boil.

7.   Cover reduce heat and simmer for about 25 minutes.

8.   Remove bay leaf.

9.   Pour in 1/2-cup broth and peanut butter, using an immersion blender.

10.                Blend until smooth.

11.                Garnish with yogurt, peanuts and parsley.

ENJOY DAN:                                                          BON-APPETITE!!