1Heat the oil in a large pot or dutch oven over medium heat. Add onions, carrots, and celery and sprinkle with the sugar. Cook, stirring often, for 8 to 10 minutes or until tender and the onion is lightly golden and caramelized.
2Add the curry powder, cumin, and salt.cook and stir for 30 seconds or until fragrant.
3Add the pears and apples and stir to coat. Add the broth and water, cover, and bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the fruit is very tender.
4Transfer the soup to a food processor fitted with a metal blade or blender. process until smooth.
5return the soup to the pot and warm through.
6ladle into 4 bowls and top each with 2 tablespoons of yogurt and 2 tablespoons of the almonds