1 cup low-sodium chicken or vegetable broth
6 baby carrots
1 Fuji or other sweet apple, peeled, cored and chopped
1 1/8-inch-thick piece fresh ginger, peeled
1/2 teaspoon curry powder
Salt and pepper
1 teaspoon unsalted butter, optional
Combine broth, carrots, apple, ginger and curry powder in a large microwave-safe bowl or 4-cup glass measuring cup. Partially cover and cook on high power until carrots are tender, 6 to 7 minutes. (Check halfway through to prevent overcooking.) Let cool slightly, then carefully transfer to a blender and blend until smooth. Season with salt and pepper. Add butter, if desired, and pulse until melted and blended.