Curried Carrot Soup

Curried Carrot soup with apples

1 lb carrots, peels and thinly sliced
2 small parsnips, peeled and thinly sliced
1 onion finely chopped
1 celery stalk, sliced
1 TBSP olive oil
1-1/2 tsp curry powder
1 apple, peeled and chopped
1 thick strip orange peel
6 cups chicken broth (or veg broth or water)
salt and pepper

mix veggies with the oil in a large pot over low heat
Cover and cook, stirring often, for 15 minutes or until soft.
Stir in curry powder; season with salt; add remaining ingredients
Bring to a boil, lower heat to a simmer, and cook, covered for 20 minutes
Add salt and pepper; puree soup.
Serve w/ sour cream and chives, if desired...