Sweet Potato and Carrot Soup
(Except for the garnish, you can make this soup a day ahead.)

3 TBSP. Butter or margarine, divided (or olive oil for vegan version)
1 medium onion, chopped
1 1/2 LB. carrots, sliced (about 2 1/4 cups)
2 golden delicious apples
3 14-OZ cans or 5 1/2 cups vegetable broth
2 medium sweet potatoes, peeled and chopped (Use orange-hued sweet potatoes for best color.)
2 bay leaves
1/8 TSP. allspice
2 TSP. grated orange peel
1/4 CUP fresh orange juice (I just halved an orange and squeezed out the juice)

Melt 2 tablespoons of the butter in a large Dutch oven over medium heat. Add onion and cook 2 minutes until tender. Stir in carrots; cook 3 minutes. Peel and chop 1 of the apples. Stir in peeled and chopped apple, broth, 1 cup water, sweet potatoes, bay leaves, and allspice. Bring soup to boil; reduce heat, cover, and simmer 20 to 25 minutes, or until vegetables are tender.

Meanwhile, for garnish, finely chop remaining apple. Melt remaining 1 tablespoon butter in small skillet over medium heat. Add apple and cook, stirring, 5 minutes until softened. Stir in orange peel; remove from heat.

Once soup is ready (vegetables tender) remove bay leaves and discard. Cool soup slightly. Transfer soup, one-fourth at a time, to a blender container. Cover; blend until smooth. Transfer to a large bowl. Repeat with remaining soup. Return all soup to Dutch oven. Stir in orange juice; simmer 5 minutes until heated through. Ladle soup into soup bowls; topp each with apple garnish. Makes 8 to 10 servings.