2 tb Butter, unsalted
4 Apples; peeled and
Chopped
2 Carrots; chopped
1 Onion; chopped
2 Cloves garlic; minced
1 ts Ginger root; minced
1 ts Dry mustard
1 ts Curry powder
2 c Chicken broth
2 c Apple cider
Salt and cayenne pepper
1 c Old cheddar cheese, grated
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.
