Parsnip Apple Curry Soup
1 tablespoon organic butter (or extra virgin olive oil)
½ medium yellow onion, chopped (about 1 cup)
1 teaspoon table salt
4 cups peeled and chopped parsnips (about 2 large parsnips)
2 cups peeled, cored and chopped apple (about 1 large apple)
1 quart (32 ounces) organic chicken or vegetable broth
1 ½ teaspoons curry powder
1In a large pot, melt butter over low heat. Add onions and salt, and sauté, stirring occasionally, until translucent, about 5 minutes.
2 Add parsnips, apples, broth, and curry powder. Bring to a boil then reduce heat and simmer until parsnips and apples are soft, about 20 minutes.
3 Use an immersion blender (hand wand) to puree the soup until smooth (or transfer to a blender to puree).