Carrot and apple Soup

Fry light1 tsp curry powder

1/2 tsp ginger powder

1 1/4lbs chopped carrots

1 large onion, chopped

1 large cooking apple, peeled, cored and chopped

3 cups of stock, eg chicken stock

salt and pepper to taste

dollop of natural yoghurt, creme fraiche or sour cream to serve

fry lightand fry off the curry powder and ginger to release the flavours

Add all the chopped up veggies and cook on lowest heat with a lid on for 15 to 20 minutes, to soften them up.  (I added some of the stock as well at this point)

add half the stock and then blend (with a stick blender or in a liquidiser)

add the rest of the stock to get the soup back to a consistency that you like and bring back up to the boil.

Serve with a splodge of yoghurt/cream/whatever fat free of course =0)