Curried Apple Soup

(From The Enchanted Brocolli Forest)

soup:
3 T butter
1 T fresh grated ginger
3 cloves garlic, minced
1.5 cups chopped onion
4 heaping cups peeled, chopped apples (not red delicious)
1 t salt
juice of 1 lemon
3 T flour
1-1.5 t each of dry mustard, turmeric, ground cumin, ground coriander
1/2 t cayenne pepper
1/4 t ground cloves
2 cups yogurt or sour cream

stock:
peels and cores of apples
skins (cleaned) of onion and garlic
2 cinnamon sticks
2.5 cups apple juice/cider
2.5 cups water

1. boil stock ingredients gently, partially covered, for 45 minutes

2. strain when cool (about 1 hour) and discard solids

3. heat butter, ginger, garlic, and salt in a pot

4. add onions and saute for about 5 minutes

5. mix flour and spices together

6. add apples, salt, lemon juice, and flour-spice mixture. cook for 8-10 minutes and let stand for about 10 minutes.

7. puree stock and saute together, bit by bit, until smooth

8. return to pot and wisk in sour cream/yogurt. heat on low heat (do not cook further)

9. serve hot or cold, with almonds or raisins as garnish

for thicker soup, puree 1 large boiled potato with the saute and stock