Curried carrot & apple soup
Heat the oil in a saucepan over a low heat, and gently fry the curry powder for 2–3 minutes until fragrant.
Add the carrots, onion and apple, stir well, then cover the pan. Cook over a very low heat for about 15 minutes, shaking the pan from time to time, until the vegetables are softened.
Spoon the vegetable mixture into a blender or food processor, then add half the stock and blend until smooth.
Return the mixture to the pan, and pour in the remaining stock. Bring the soup to the boil, and season with salt and pepper. Serve hot.