Carrot, Ginger and Apple Soup

Ingredients

1 cup low-sodium chicken or vegetable broth 6 baby carrots 1 Fuji or other sweet apple, peeled, cored and chopped 1 1/8-inch-thick piece fresh ginger, peeled 1/2 teaspoon curry powder Salt and pepper 1 teaspoon unsalted butter, optional

Preparation

Combine broth, carrots, apple, ginger and curry powder in a large microwave-safe bowl or 4-cup glass measuring cup. Partially cover and cook on high power until carrots are tender, 6 to 7 minutes. (Check halfway through to prevent overcooking.) Let cool slightly, then carefully transfer to a blender and blend until smooth. Season with salt and pepper. Add butter, if desired, and pulse until melted and blended.

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