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.