Instructions: 1. In a 5- to 6-quart pan over medium-high heat, frequently stir onions, apples, carrots, raisins, garlic and butter until onions are limp, 10 to 12 minutes.

2. Add curry powder and flour and stir to mix well.

3. Stir in broth. Stir over high heat until boiling, then reduce heat and simmer, stirring occasionally, until carrots are very tender to bite, about 20 minutes.

4. In a blender, whirl soup mixture a portion at a time, until very smooth. Return to pan. Add cream if using. Stir often over medium heat until hot, 4 to 5 minutes.

5. Ladle into bowls and season to taste with salt, pepper and chutney. PER CUP without cream: 88 cals, 20% from fat (3g total fat) Analyzed by

TO SERVE: May be packed in a thermos for a portable lunch. Portions: 3/4-cup appetizers or twice that for main-course serving; or 1-cup soup and a grilled shrimp or toasted cheese sandwich.

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