Creamy Carrot Soup

3 c Water

1 Bouillon cube

4 c Carrots, sliced in circles

1 Golden delicious apple,

-peeled and cubed 2 tb Brown sugar

ds Cinnamon 2 ts Curry powder

2 tb Low-fat plain yogurt

Fresh chives (opt) In large saucepan, bring water and bouillon to boil. Set aside. In separate saucepan, steam apple and carrot for 15 minutes or until very tender. Remove from heat. Puree in batches, carrot and apple with broth. Pour into large bowl. Stir in sugar, cinnamon and curry powder. Chill in refrigerator for at least an hour or until ready to serve. Pour into bowls and serve with dollop of yogurt. Garnish with chives.