2 tablespoons unsalted margarine
4 shallots, minced
3 teaspoons freshly grated ginger
3 tablespoons curry powder
4 Granny Smith apples, peeled, cored, and cut into 1-inch pieces
2 small russet potato, peeled and cut into 1-inch pieces
2 teaspoons coarse salt, plus more for seasoning
7-1/2 cups chicken stock (real or pareve)
1 cup pareve milk or soy milk
Freshly ground pepper
Melt margarine in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, potato, salt and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat and let cool slightly.
Using an immersion blender, puree just until smooth; do not over process. (Alternatively, puree mixture in the jar of a blender, working in batches if necessary so as not to fill more than half way.) Return soup to pan; stir in a pareve milk and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil.