1. In medium saucepot, toast walnuts over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.

2. In same saucepot, heat oil over medium-high heat. Add apple, fennel, leek and onion; cook and stir 5 minutes. Stir in curry powder and ginger; cook 1 minute. Reduce heat to medium; add potato and stock. Heat to a simmer; reduce heat to medium-low and cook 15 minutes or until potato is tender. Stir in milk and ¼ teaspoon salt.

3. Transfer soup to blender; purée until smooth. Makes about 2½ cups.

• 9 g Total Fat
• 1 g Saturated Fat
• 0 mg Cholesterol
• 168 mg Sodium
• 9 g Carbohydrates
• 2 g Fiber
• 3 g Sugars
• 0 g Added Sugars
• 2 g Protein