Cilantro, whether you adore or despise it, is an anti-inflammatory, naturally settles the stomach and aids in digestion.  It’s also a source of iron and magnesium.

Prep Time:  5 Minutes
Cooking Time:  20 Minutes
Yield: 4 Servings
Ingredients:
3 Tbsp Olive Oil
1 Large Onion, chopped
1 Apple, peeled and cored
1 Large Carrot, chopped (peeled if not organic)
1 Tbsp Curry Powder
5 Cups Vegetable or Chicken Stock
1 Bay Leaf
Sea Salt and Pepper
Juice of 1 Lemon
½ Cup Plain Yogurt
Small Handful of Fresh Cilantro, chopped

Directions:
Heat oil in a large pot over medium heat.  Add onion, apple and carrot and cook for 5 minutes, stirring occasionally.  Stir in curry powder; cook for 1 minute.  Add stock and bay leaf, and bring to a boil.  Reduce heat and simmer for 15 minutes.  Remove bay leaf.  Season with sea salt and pepper, to taste.  Pour into a blender or food processor and pulse a few times until partly smooth.    Stir in yogurt, lemon juice and cilantro just before serving.