Ingredients

• 1 medium onion, chopped
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cardamom
• 1 large clove garlic, crushed
• 1 ¼ liter beef or chicken stock
• 150 ml cream
• Salt and pepper
• Chopped chives or parsley

Directions

• Directions
• Heat the butter and when foaming, add the parsnips, apples and onions, soften them but do not let them color.
• Add the curry powder, the spices and garlic, cook for about 2 minutes, stirring well. Pour in the stock slowly, stirring well until well mixed.
• Cover and simmer gently for about half an hour or until the parsnips are quite soft. Taste for seasoning.
• Sieve or liquidize and if it seems too thick, dilute with a little stock or water. Add the cream and reheat but do not let it boil.
• Serve garnished with chopped chives or parsley.