Apple, Parsnip Curry Soup
 

Apple, Parsnip Curry Soup

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 This soup is absolutely delicious, it has a wonderful curried buttery flavor from the parsnips and spice, then a delicate sweet apple flavor followed by spicy ginger at the end. 

SERVING SIZE

8-10

INGREDIENTS

2 tablespoons olive oil

1 onion, coarsely chopped

4 Pink Lady or Gala apples, peeled, cored and cut into wedges

1 tablespoon curry powder

1 1/2 teaspoons fresh ginger, peeled and grated

1 teaspoon ground cardamom

3 garlic cloves, minced

4 parsnips, peeled and chopped

4 cups veggie or chicken broth

1 cup apple cider

3/4-1 teaspoon sea salt

1/8 teaspoon freshly ground black pepper, plus more for garnish

1/4 cup sour cream or crème fraîche

 

INSTRUCTIONS

In a large pot or Dutch oven, heat olive oil on medium heat. Add onions and cook until tender, about 5 minutes. Add apples, curry powder, ginger, cardamom and garlic, cook until fragrant, about 1-2 minutes. Add parsnip, broth and apple cider, bring to a boil. Cover, reduce heat to medium low, and simmer for 30 -35 minutes or until parsnip is tender.

Pour parsnip mixture in a blender, in batches. Blend until smooth. Pour mixture into a large bowl. Repeat the procedure with remaining parsnip mixture. Stir in salt and pepper, taste and add more salt if you prefer. 

Ladle soup into serving bowls, top each bowl with 1 tablespoon sour cream or crème fraîche and sprinkle over a little more pepper for a garnish.

  PRINT VERSION

vegetable plate

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