Apple and Carrot Soup


2 Tablespoons butter or margarine
1 Tablespoon olive oil
3 medium onions, coarsely chopped
8 medium carrots, sliced
2 Granny Smith apples, peeled, cored, and sliced
2 teaspoons curry powder
6 1/2 cups chicken stock
2 whole cloves
3 teaspoons lemon juice
finely snipped chives for garnish
salt and pepper to taste


In a large saucepan, heat butter and olive oil. Add onions and sauté over low heat until soft. Add carrots, apples and curry powder. Cook for a few minutes, stirring well. Add chicken stock, cloves and honey. Bring to a boil. Reduce heat, cover and simmer until carrots are tender, about 50 minutes. Discard cloves. Add lemon juice. In a blender, puree soup in batches, until smooth. Garnish with chives. Serve hot or cold. Serves 8-10.

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