Apple and Parsnip Soup
This soup is rich and creamy, yet gluten- and dairy-free (if you forgo the optional garnish).
Makes 6 to 8 servings
2 tablespoons olive oil
3⁄4 cup diced onion
2 teaspoons chopped peeled fresh ginger
2 teaspoons curry powder
1 teaspoon ground cardamom
1 garlic clove, peeled and minced
4 cups peeled and coarsely chopped parsnips (about 1 1⁄2 pounds) 1 1⁄2 cups peeled, cored and roughly chopped apples (about 2)
3 cups vegetable stock
1 cup apple cider
3⁄4 teaspoon salt
1/8 teaspoon ground white pepper
Optional garnish:
1⁄4 cup sour cream or plain Greek yogurt
Heat olive oil in a large soup pot over medium heat. Add onion. Cook until translucent, about 2 minutes. Add fresh ginger, curry powder, cardamom and garlic. Stir to combine.
Add parsnips, apples, stock and apple cider. Bring to a boil, then reduce to a simmer. Simmer about 30 minutes or until parsnips are fork-tender. Add salt and white pepper.
Puree soup in a food processor or with an immersion blender. If using processor, puree in two batches. Garnish soup servings with sour cream or Greek yogurt.