Heat the sunflower oil in a saucepan over low heat.

Add the mild korma curry powder and gently fry for 2–3 minutes until fragrant.

Stir in the chopped carrots, onion, and apple, ensuring they are well coated with the curry-infused oil.

Cover the pan and cook over very low heat for about 15 minutes, shaking the pan occasionally, until the vegetables are softened.

Transfer the cooked vegetable mixture to a blender or food processor.

Add half of the chicken stock and blend until smooth.

Return the blended mixture to the saucepan and pour in the remaining chicken stock.

Bring the soup to a gentle boil.

Season the soup with salt and ground black pepper according to taste.

Serve the spiced carrot and apple fusion soup hot, garnished with a sprinkle of fresh herbs if desired.