Recipe courtesy of Gourmet Magazine

Chilled Apple Curry Soup with Beet Relish

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  • Level: Easy
  • Total: 7 hr
  • Prep: 6 hr
  • Cook: 1 hr
  • Yield: 10 cups
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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


  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


  1. 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.
  2. Yield: 1 1/2 cups