Ingredients

3 tablespoons olive oil
1 medium onion, minced
2 carrots, peeled and diced
3 ribs celery, minced
1 Granny Smith apple, peeled and diced
1 large potato, peeled and diced
1 to 1 1/2 tablespoons curry powder
6 to 7 cups turkey or chicken broth
1 14-ounce can diced tomatoes, undrained
Salt to taste
1/2 cup heavy cream
1 1/2 cups cooked turkey, cut in 1/2-inch cubes

Directions

Heat oil in soup pot. Add onion, carrots, celery, apple and potato, and saute until softened, 7-10 minutes. Stir in the curry powder; cook and stir 1 minute more. Stir in the broth and tomatoes; season with salt. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until vegetables are very tender, about 30 minutes. Puree the soup in a blender or food processor until smooth. Return it to the soup pot, and stir in the cream and turkey. Simmer over low heat until hot. Serve immediately. Serves 6-8.