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.