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1
Peel, quarter, and core apples.
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2
Cut quarters crosswise into 1/4-inch thick slices.
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3
Peel potato.
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4
Cut potato, onion, celery, and carrot into 1/2-inch cubes.
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5
Coarsely chop garlic.
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6
Peel gingerroot and coarsely chop.
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7
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.
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8
Add stock and simmer, stirring occasionally, until vegetables are tender, about 30 minutes.
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9
Cool soup 20 minutes.
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10
In a blender puree soup in batches (use caution when blending hot liquids) and pour through a fine sieve into a heatproof bowl.
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11
Cool soup, uncovered.
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12
Chill soup, covered, at least 4 hours and up to 2 days.
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13
Stir cream into soup and season with salt and pepper.
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14
Serve soup topped with beet relish
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15
Peel beet, apple, and onion and cut into 1/4-inch dice.
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16
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.
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17
Stir in wine, vinegar, and honey and simmer relish, covered, stirring occasionally, 20 minutes.
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18
Transfer relish to a heatproof bowl and cool.
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19
Chill relish, covered, at least 4 hours and up to 1 week.
