Ingredients

• 2 Granny Smith apples
• 1 medium boiling potato
• 1 medium onion
• 1 celery rib
• 1 carrot
• 4 garlic cloves
• 1-inch piece fresh gingerroot
• 2 tablespoons chopped fresh coriander leaves
• 1 1/2 tablespoons curry powder, preferably West Indian
• 2 tablespoons vegetable oil
• 10 cups vegetable or chicken stock
• 1 cup heavy cream
• Beet relish, recipe follows
• 1 medium beet
• 1 Granny Smith apple
• 1 medium onion
• 2 tablespoons vegetable oil
• 1/2 cup dry red wine
• 1 teaspoon red wine vinegar
• 1/2 teaspoon honey

Instructions

1. Peel, quarter, and core apples. Cut quarters crosswise into 1/4-inch thick slices. Peel potato. Cut potato, onion, celery, and carrot into 1/2-inch cubes. Coarsely chop garlic. Peel gingerroot and coarsely chop.
2. In a 6 quart heavy kettle saute apples, potato, onion, celery, carrot, garlic, and gingerroot with coriander and curry powder in oil over moderately high heat, stirring frequently, until onion is softened, about 5 minutes. Add stock and simmer, stirring occasionally, until vegetables are tender, about 30 minutes. Cool soup 20 minutes.
3. In a blender puree soup in batches (use caution when blending hot liquids) and pour through a fine sieve into a heatproof bowl. Cool soup, uncovered. Chill soup, covered, at least 4 hours and up to 2 days. Stir cream into soup and season with salt and pepper.
4. Serve soup topped with beet relish
5. Peel beet, apple, and onion and cut into 1/4-inch dice. In a heavy saucepan heat oil over moderately high heat until hot but not smoking and saute beet, apple, and onion until onion is softened, about 5 minutes. Stir in wine, vinegar, and honey and simmer relish, covered, stirring occasionally, 20 minutes. Transfer relish to a heatproof bowl and cool. Chill relish, covered, at least 4 hours and up to 1 week.
6. Yield: 1 1/2 cups