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Apple Curry Soup

3 each apples -- peeled and chopped
6 each carrot -- peeled and chopped
1 small onion -- chopped
1 tablespoon butter
2 teaspoons curry powder
1/8 teaspoon allspice
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups chicken broth
1/2 cup sour cream
2 tablespoons slivered almonds -- toasted and chopped

In slow cooker, combine apples, carrots, onions, butter, curry powder, allspice, salt, pepper and broth. Cover and cook on low 9-10 hours or until vegetables are very soft. Puree, half at a time. Refrigerate at least 3 hours or until chilled. Stir in sour cream. Sprinkle with toasted almonds.

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