So many good soups!  I am actually eating this one as I type this great veggie soup recipe out for you.
Rebecca too, but her’s has some brown rice baby cereal mixed into it to make it easier to eat.

Poppy’s Curried Carrot & Apple Soup

2 tsp sunflower oil
1tbsp curry powder
11/4lb (500g) chopped carrots
1 large chopped onion
1 large chopped apple
4 cups (1L) vegetable stock
salt & pepper
chopped parsley

Heat oil in a large, heavy pan and gently fry curry powder for 2-3 minutes.

Add chopped carrots, onion, and apple.  Stir until well coated with the curry powder, then cover the pan.

Cook over low heat for 15-20 minutes, until softened.

Spoon the vegetables into food processor or blender.  Add half the stock and blend until smooth.

Return to pan and pour in remaining stock.  Bring soup to a boil and adjust seasoning to taste.  Garnish with parsley.

So Delicious!