8 medium carrots, peeled and sliced
2 medium sized potatoes, peeled and chopped
1 Granny Smith apple, peeled and chopped
5 c. chicken broth
1/2 c. heavy cream
1 tbsp. curry powder (more or less to taste)
salt and pepper to taste
small croutons
3 tbsp. unsalted butter

Cook carrots, potatoes and apple until soft in small amount of water, about 10 to 15 minutes. Pure in a blender. Put 3 tablespoons of unsalted butter in soup pot. Add curry powder to butter. Add chicken broth and pureed carrot mixture. Simmer soup for about 15 minutes, then add heavy cream. Bring again to simmer. Serve hot or cold with small croutons.