|2 tablespoons||Butter, unsalted|
|4||Apples, peeled and 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|
|Salt and cayenne pepper to taste|
|1 cup||Cheddar cheese, grated (opt)|
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. Sprinke each serving with ¼ cup Cheddar cheese.
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