1 tablespoon organic sweet cream butter
1 medium sweet onion, peeled and chopped
1 teaspoon Madras-style curry powder (or more to taste)
1 quart chicken or vegetable broth 
2 cups tart apples, peeled, cored and chopped
2 cups sweet apples, peeled, cored and chopped
a pinch of salt
Juice of half a large lemon
1 or 2 teaspoons Wholesome Sweeteners Fair Trade Organic Honey or Organic Raw Blue Agave nectar (to taste)
3/4 cup heavy or whipping cream, or for a slightly more tart flavor, use plain yogurt

Garnish:
1/4 cup fresh mint, finely chopped (or more to taste)
dash of cayenne pepper (start small, you can always add more later)

Melt the butter and saute the onion in a large skillet until the onion JUST begins to brown. Add the curry powder, reduce the temperature and continue cooking for about 5 minutes. Add the stock and bring the temperature back up to a gentle boil. Add the apples and a pinch of salt. Simmer until the apples are soft and mushy (20-30 minutes).

Let the soup cool a bit. Using an immersion blender, blender or food processor, puree the soup until smooth and creamy (you may need to parcel it into smaller batches). Whisk in the lemon juice, then the honey and cream.. Check for seasoning and chill the soup thoroughly. 

Serve cold, sprinkled with mint and cayenne.