Soak the raisins in a little of the white wine. Wash, peel, core and halve the apples, reserving all. Cook everything until soft in 500ml of water along with the lemon juice, zest and sugar. Remove the peels and cores and strain the apples and fluid through a fine sieve. Heat the butter in a large pot and stir in the carob powder. Cook at low heat for a short time, and then add the rest of the white wine and 250ml of water. Bring slowly to a boil; add the raisins and season to taste with curry, nutmeg and salt. Simmer at low heat for about 15 minutes. Thin if necessary with water or wine. Pour into bowls, garnish with mint leaves and serve immediately.

Tip: Serve the same wine you used in the soup.