Diced apple and a dash of curry adds big flavor to this deliciously smooth soup.
Save the day, every day, on Nick Jr.
Heat the oil in a medium sauce pan over medium heat. Add the celery and the onion. Cook, stirring occasionally until the vegetables are translucent and tender, about 4 to 5 minutes. Add the garlic and cook for 1 minute longer.
Make the broth. Add the curry powder and cook for 1 minute until fragrant. Add the diced potato, apple, and chicken broth. Bring to a boil over medium-high heat. Simmer until potatoes are tender, about 15 minutes.
Cool soup slightly. Place the cooked vegetables in batches into the blender. Add a small amount of the broth, making sure not to overfill the blender. Pulse until smooth. Return to the saucepan and repeat with the remaining vegetables and broth.
Season the soup with salt and pepper to taste. Reheat the soup if necessary. Ladle soup into separate bowls. Place the 4 pieces of the cut red pepper 'W' over soup. You can also drizzle some plain yogurt, if desired, over soup.
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