Nippy Apple Cheddar Soup

Course : Curry
Serves: 4
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2 tablespoons butter -- unsalted
4 medium apples -- peeled and chopped
2 medium carrots -- chopped
1 medium Onion -- chopped
2 cloves garlic -- minced
1 teaspoon ginger root -- minced
1 teaspoon dry mustard
1 teaspoon curry powder
2 cups chicken broth
2 cups apple cider
1 teaspoon salt and cayenne pepper to taste
1 cup cheddar cheese -- grated (opt)

Preparation / Directions:

In a large saucepan, melt butter over medium heat. Add apples, carrots, onion, garlic, ginger, curry powder and mustard; cook, stirring occasionally for 5 to 7 minutes, or until onion begins to soften. Add broth and apple cider; bring to a boil. Reduce heat and simmer. partially covered, for 15 to 20 minutes, or until vegetables are very tender. In a food processor or blender, puree till smooth. Season with salt and cayenne pepper to taste. Ladle into four bowls. Sprinkle each serving with 1/4 cup Cheddar cheese.

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