Ingredients:

  • 2 Tbsp Unsalted Butter, plus a splash of olive oil
  • 1 large Yellow Onion, finely diced
  • 3 cloves Fresh Garlic, minced
  • 1 Tbsp Fresh Ginger, peeled and finely grated
  • 2 tsp Medium Curry Powder (Madras style)
  • 1/2 tsp Dried Turmeric
  • 4 medium Parsnips (approx. 750 g), peeled and roughly chopped
  • 1 large Tart Cooking Apple (e.g., Granny Smith), peeled and chopped
  • 6 cups Good Quality Vegetable Stock (1.4 Litres)
  • 1/2 cup Double Cream (Heavy Cream)
  • Fine Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • Crème Fraîche or Plain Yogurt, for garnish (optional)
  • Fresh Chives or Coriander, for garnish (optional)

Instructions:

  1. Sauté the Aromatics: In a heavy-bottomed pot, melt the butter over medium heat with a splash of olive oil. Add the diced onion and a generous pinch of salt. Sauté gently for 6–8 minutes until the onions are soft, translucent, and sweet.
  2. Bloom the Spices: Reduce the heat slightly. Add the minced garlic, grated ginger, curry powder, and turmeric. Cook, stirring constantly, for 1 minute until fragrant. This crucial step toasts the spices, intensifying their flavour.
  3. Add Produce: Stir in the chopped parsnips and apple chunks. Sauté for 2–3 minutes, stirring to coat them thoroughly with the spices and butter mixture.
  4. Add Liquid: Pour in the vegetable stock, ensuring the vegetables are completely submerged. Bring the liquid to a rolling boil, then immediately reduce the heat to a steady, gentle simmer.
  5. Cook Until Tender: Cover the pot partially with a lid and simmer for 20–25 minutes. The parsnips should be fork-tender—they must yield easily when pierced.
  6. Cool Slightly: Remove the pot from the heat and allow the soup to cool slightly for 5–10 minutes before blending. (Never blend boiling liquid).
  7. Blend for Silkiness: Use an immersion blender to blend the soup directly in the pot until it is completely smooth and velvety. If using a standard blender, ladle the soup in batches, securing the lid firmly.
  8. Final Adjustment: Return the pot to very low heat. Stir in the double cream. Do not boil the soup once the cream has been added; just heat through gently.
  9. Check Seasoning: Taste the soup and adjust the salt, pepper, and potentially add a small squeeze of lemon juice or apple cider vinegar if the flavour needs a lift.
  10. Serve: Ladle the soup into warmed bowls. Garnish with a swirl of crème fraîche and a sprinkle of fresh chives or coriander before serving.