1. Melt 2 tablespoons of the butter in large Dutch oven over medium heat. Add onion and cook 2 minutes or until softened. Stir in carrots and cook 3 minutes. Peel and dice 1 apple. Stir the peeled apple, broth, sweet potatoes, water, bay leaves and allspice into onions and carrots. Bring soup to boil; reduce heat. Cover and simmer 20 to 25 minutes or until vegetables are tender.
2. Meanwhile, finely dice remaining apple. Melt remaining 1 tablespoon butter in small skillet over medium heat. Add apple and cook, stirring, about 5 minutes or until softened. Stir in orange peel; remove from heat.
3. Remove bay leaves from soup. Puree soup in blender in batches. Transfer each batch to a large bowl, then return to Dutch oven. Stir in orange juice; simmer about 5 minutes or until heated through. Ladle soup into six serving bowls; divide and top each with some of the apple mixture. Makes 6 servings.