2apples, peeled and chopped (I like Granny Smith or Honey Crisp)
3cupschicken or vegetable broth
1cupmilk, dairy or nondairy
Chopped fresh cilantro, for garnish
Ideal slow cooker size: 4-Quart.
In your slow cooker, combine the carrots, onion, apple, curry powder, garlic, allspice, salt and broth.
Cover and cook on LOW 8 to 10 hours or until carrots are very tender, and easily split with a fork.
With an immersion blender, carefully puree the soup until it's silky smooth, being careful not to splatter yourself with the hot soup. (You can also do this in a blender, in batches, again being careful and holding down the lid to avoid being burned by exploding soup)
Stir in the milk. (I used coconut milk beverage since it's what was in the fridge.)