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                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 shallot
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 1 1/2 tbsp curry powder
                                                                  • Yes No 2 granny smith apple
                                                                  • Yes No 1 small russet potato
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 3 3/4 cup low-sodium chicken stock
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No black pepper
                                                                  • Yes No sour cream
                                                                  • Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, potato, salt, and chicken stock. 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.
                                                                  • Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt and pepper. 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.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 40 minutes
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