Senegalese Apple Soup

Ingredients

 * 1 1/4	lb onions peeled, chopped
 * 1/2 lb Granny Smith apples peeled, cored, and chopped
 * 1 cup	chopped carrots
 * 1/4 cup raisins
 * 1 garlic clove minced
 * 2 tbl	butter or margarine
 * 3 tbl	curry powder
 * 1/4 cup all-purpose flour
 * 2 qt fat-skimmed chicken broth
 * 1/2 cup whipping cream (optional)
 * Salt to taste
 * Freshly-ground black pepper to taste
 * Major Grey chutney to taste

Directions

 * 1) In a 5- to 6-quart pan over medium-high heat, frequently stir onions, apples, carrots, raisins, garlic, and butter until onions are limp, 10 to 12 minutes.
 * 2) Add curry powder and flour and stir to mix well.
 * 3) Stir in broth. Stir over high heat until boiling, then reduce heat and simmer, stirring occasionally, until carrots are very tender to bite, about 20 minutes.
 * 4) In a blender, whirl soup, a portion at a time, until very smooth. Return to pan. Add cream and stir often over medium heat until hot, 4 to 5 minutes.
 * 5) Ladle into bowls and add salt, pepper, and chutney to taste.
 * 6) This recipe yields 10 cups; 6 or 7 main-dish servings.
 * 7) Comments: Top servings with thin apple slices and a drizzle of whipping cream.