Instructions: In a large pot, heat the oil over medium-high heat. Add apples, onions, red peppers, carrots, and celery. Saute for 7 to 10 minutes, or until vegetables are softened.

Stir in chicken stock, potatoes, raisins, curry, cardamon, allspice, and thyme and bring to a boil. Reduce the heat to low, cover, and simmer, stirring often, for 12 to 15 minutes, or until the potatoes are tender.

Puree the mixture in batches, in a blender or food processor, until smooth. Add a little beef stock if mixture is too thick. Rinse out the pot and return the puree to it.

Combine 1/2 cup beef stock, milk powder, and tomato sauce in blender or food processor. Puree until smooth. Stir the tomato mixture into the pot, along with the remaining beef stock and milk.

Add the shrimp and scallops and cook over medium-high heat, stirring often, for 3 to 5 minutes, or until the seafood is opaque. Do not boil. Add salt to taste. Just before serving, garnish with chutney and cilantro, or set a small bowl of each.

This recipe yields 10 servings.

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