Curried Autumn Soup

INGREDIENTS

1 Tbsp butter
1/2 yellow or white onion, minced
1 clove garlic, minced
2 tsp freshly grated ginger
1 1/2 Tbsp powdered curry
2 Granny Smith apples, peeled, cored, and cut into 1-inch pieces
1 small potato, peeled and cut into 1-inch pieces
1 tsp sea salt
3 3/4 cups chicken or vegetable broth
1/2 cup cream or milk
Freshly ground pepper, to taste
Sour cream (optional)

DIRECTIONS

Heat a medium saucepan over medium heat. Add the butter. Once melted, add the onion and garlic and cook until soft and translucent, about 2 minutes. Add ginger and curry powder and cook, stirring, for 1 minute. Add apples, potato, salt, and broth. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.

Working in batches if necessary, puree the soup until just barely smooth. Return soup to saucepan and stir in the cream or milk and season with salt and pepper to taste. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls and garnish with sour cream if desired.