Curried Apple Soup - cooking recipe

Ingredients

3 tablespoons butter
1/2 teaspoon fresh ginger, grated
2 garlic cloves, minced, keep trimmings
1 1/2 cups onions, chopped, keep trimmings
4 cups apples, peeled and chopped, keep trimmings
1 teaspoon salt
1 lemon, juice of
3 tablespoons flour
1 teaspoon dry mustard
1 teaspoon turmeric
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1/4 teaspoon clove, ground
1/4 teaspoon cayenne pepper (or to taste)
2 cups yogurt (can use a mixture) or 2 cups sour cream, allow to come to room temp (can use a mixture)
slivered almonds
2 cinnamon sticks
2 1/2 cups apple juice
2 1/2 cups water

Preparation

The Stock:
Combine peels and cores from the apples and the cleaned onion and garlic skins with cinnamons sticks, apple juice, and water. Simmer partially covered for 45 minutes. Remove from heat, let stand one hour. Strain and discard solids.
The Soup:
Mis together the flour and spices.
Heat a heavy skillet over medium heat. Add butter, ginger, garlic, and a dash of salt. Stir and cook for a minute or so, then add the onions. Saute another 5 minutes then add 1 teaspoons of salt and the apples, stirring well. Add lemon juice and sprinkle on the spice mixture, stirring constantly. Cover and cook 8-10 minutes over low heat, stirring occasionally. Turn off the heat and let rest 10 minutes while you heat the stock.
Puree the stock and apple mixture in a food processor or blender until very smooth. Transfer to a stock pot or heavy saucepan and whisk in the yogurt or sour cream. Do not cook the soup further or the sour cream/yogurt may separate. If this should happen, just put it back in the blender. It will not be very pretty, but will still taste good. For serving cold, chill until serving time.
For serving hot, reheat gently over very low heat just before serving. I usually use the microwave for this.
Served topped with toasted almond slivers.
**Note: 1/2 TBS. mild curry powder or garam masala may be substituted for the mixed spices if desired.