Cream of Parsnip and Apple Soup

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It must seem as though we eat a lot of soups (we do), but I think its a great thing to do with winter storage vegetables in particular. This one helped use not only some of our parsnips but our apples too. It is seasoned with Indian flavors which both of us are very fond of.

2 tablespoons butter
1 lb parsnip, thinly sliced
1 lb apple, peeled, cored, & sliced
1 medium onion, diced
1 teaspoon brown sugar
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cardamom seed
1/2 teaspoon cinnamon
2 garlic cloves, minced
4 cups chicken stock
1/2-1 cup cream (or fat-free 1/2 & 1/2)
salt and pepper
parsley

Melt the butter, add the parsnips, apples, onions and sugar.
Sauté till soft.
Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well.
Pour in the stock slowly, stirring until well mixed.
Cover and simmer gently for 20 minutes, until the parsnips are tender.
Taste for seasoning.
Blend with a hand blender and add as much cream to thin to the consistency you like and reheat, do not boil.
Garnish with parsley.
Adapted from recipezaar.com

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