Step #7 In a 6 quart heavy kettle saute apples, celery, stirring frequently, & gingerroot with coriander & curry powder in oil over moderately high heat, garlic, until onion is softened, potato, carrot, onion, about 5 mins.
Step #8 Add stock & let simmer, stirring every once in awhile, until vegetables are tender, about 30 mins.
Step #9 Cool soup 20 mins.
Step #10 In a mixer puree soup in batches (use caution when mixing hot liquids) & pour through a fine sieve into a heatproof bowl.
Step #11 Cool soup, uncovered.
Step #12 Chill soup, covered, at least 4 hrs & up to 2 days.
Step #13 Stir cream into soup & Spice up this with salt & pepper.