2 tb Butter, unsalted

4 Apples, peeled and chopped

2 Carrots, chopped

1 Onion, chopped

2 Cloves garlic, minced

1 ts Ginger root, minced

1 ts Dry mustard

1 ts Curry powder

2 c Chicken broth

2 c Apple cider

Salt and cayenne pepper -to taste 1 c Cheddar cheese, grated (opt)

In a large saucepan, melt butter over medium heat. Add apples, carrots, onion, garlic, ginger, curry powder and mustard; cook, stirring occasionally for 5 to 7 minutes, or until onion begins to soften. Add broth and apple cider; bring to a boil. Reduce heat and simmer. partially covered, for 15 to 20 minutes, or until vegetables are very tender. In a food processor or blender, puree till smooth. Season with salt and cayenne pepper to taste. Ladle into four bowls. Sprinke each serving with 1/4 cup Cheddar cheese.