Peel the onion, cut into quarters and soak in warm, slightly salted water for about 20 minutes.
Meanwhile, scrape the carrot with the back of a knife blade, then grate finely.
Peel the apples, core and cut into small cubes. Now dry the onion and cut into fine rings. Soften with the garlic and the chilli pepper in the butter in a frying pan.
Add the carrots and the apples to the pan and cook for 10 minutes, adding stock if necessary.
When all the ingredients are thoroughly cooked, take off the heat and leave to completely cool, then blitz it all in a food mixer.
Pour the mixture into a pan, add the curry powder, dilute the cream with the stock and cook for 3 minutes.
Adjust the thickness of the soup to suit personal taste and served with toasted bread fingers and ground black pepper. Blitz the mixture only when it is completely cold to keep its natural colours. If you are in a hurry, add a few ice cubes.