Directions:
Heat olive oil in large saucepan over a medium-high heat. Add onion and cook for 3 to 4 minutes or until tender. Stir in the curry powder and flour and continue cooking for another minute. Stir in apples, water and vegetable stock and bring to a boil.
Reduce heat to low. Cook, uncovered, for 15 to 20 minutes or until the apples are very tender.
Transfer mixture to food processor, in batches, if necessary. Cover and process until smooth.
Return to saucepan. Stir in milk, cream and pepper. Reheat, stirring occasionally, over medium-low heat until heated through.