• 2 tablespoons extra-virgin olive oil
• 1 pound carrots, peeled and chopped (5 to 6 medium)
• 2 Granny Smith apples, peeled and chopped
• 3 stalks celery, chopped
• 1 pound yellow or red potatoes, chopped (3 to 4 medium)
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon red pepper flakes
• 1 (14 ounce) can light coconut milk
• 2 cups chicken stock
• 1/3 cup half and half, optional
• 2 tablespoons fresh lime juice
• Salt and fresh ground black pepper
• 1/4 cup plain yogurt
• Fresh chopped herbs such as dill or cilantro
• Freshly baked Pillsbury biscuits or rolls

• Heat 3-quart saucepan over medium heat, add olive oil then add carrots, apples, celery and the potatoes. Cook, stirring occasionally, 5 to 8 minutes or until vegetables and apples begin to sweat.
• Stir in curry powder, red pepper flakes and 1 teaspoon of salt. Cook 2 minutes, and then add coconut milk and chicken stock. Simmer soup until the vegetables are soft, about 20 minutes.
• Use an immersion blender to blend the soup until creamy. Remove from heat then add half-and-half and lime juice. Taste for seasoning and adjust with salt and/or pepper.
• Divide soup between bowls then top with 1 tablespoon of yogurt and a sprinkle of fresh chopped dill. Serve with warm biscuits or bread rolls.

Calories 302 / Total Fat 18.4g / Saturated Fat 12g / Cholesterol 2.2mg / Sodium 194.7mg / Carbohydrate 32.7g / Dietary Fiber 5.8g / Total Sugars 12.2g / Protein 6.4g