- 3 tart apples;such as Granny Smith
- 2 tablespoons unsalted butter
- 2 carrots chopped
- 1 large white onion, chopped
- 1/4 cup raisins
- 1 garlic clove, chopped
- 3 tablespoons curry powder
- 2 tablespoons all-purpose flour (preferably unbleached)
- 8 cups chicken broth
- 1 tablespoon canned tomato purée
- 1/2 cup heavy cream
- Garnish: bottled mango chutney
- Peel and core apples and chop. In a heavy kettle heat butter over moderate heat until foam subsides and cook apples, carrots, onion, raisins, and garlic , stirring occasionally, until they begin to soften, 10 to 12 minutes. Add curry powder and cook, stirring, 1 minute. Add flour and cook stirring, 2 minutes. Stir in broth and tomato purée and simmer, covered, 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.
- Cool soup and in a food processor or blender purée in batches until smooth. Strain soup through a sieve into a large bowl and chill until cold, 2 to 3 hours.
- Garnish each serving with about 1/2 teaspoon chutney.