1 tbsp. curry powder
1 tsp. cumin powder
¼ tsp. all spice
¼ tsp. nutmeg (optional)
1 large onion, chopped
4 large carrots, chopped
3-4 yukon gold potatoes, chopped
1 large cooking apple (granny smith works well) , pealed, cored, and chopped
3 cups chicken or vegetable broth (water can be substitute)
1 cup water
Salt and Pepper to taste
Heat the olive oil in a large, heavy soup pan. Add the curry, cumin, all spice and nutmeg to the hot oil and stir with a wooden spoon letting the spices heat up and cook for about 2 minutes. Add the onions to the hot spices and mix well coating them with the spices. Let the onions cook for about 2 minutes or until slightly wilted and turning translucent.
Add the chopped carrots, potatoes, and apple to the pot, stir well mixing them with the onions. Cover and cook over a low heat for about 15 minutes, mixing the pan occasionally to prevent sticking to the base of the pan, until softened.
Remove pot from heat and using a hand blender or a food processor add the chicken stock to the vegetables and process until smooth. Return pan to heat, add the water (if you want a thinner consistency soup) and bring the soup to a boil. Add salt and pepper before serving.