Instructions: 1. In large saucepan, heat oil; add onion, celery and garlic. Cook stirring frequently, 4-5 minutes until tender. Add apples, carrot and parsley; cook stirring frequently, 2 minutes longer. Stir in broth, 2 cups water, potatoes, curry, chili powder, allspice, thyme and pepper; bring to a boil.

Reduce heat to low; cover and simmer 45 minutes. Stir in tomatoes. 2. Remove 2 cups of the soup to food processor; puree until smooth. Return puree to soup; add spinach. Simmer 2-3 minutes longer, until heated through.

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