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. Note: Sweet Potatoes can be substitued fro the parsnips if needed.
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 pink lady or gala apples, peeled, cored and cut into wedges
- 1 tablespoon curry powder
- 1 1/2 ginger, peeled and grated
- 1 teaspoon ground cardamon
- 3 garlic cloves, minced
- 4 parsnips, peeled and chopped
- 4 cups vegetable or chicken broth
- 1 cup apple cider
- black pepper
- sour cream or creme fraiche
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.