Apple-Parsnip Soup

• 2 tablespoons olive oil
• 1 cup chopped onion
• 2 1/2 cups chopped peeled Pink Lady apple (about 1 pound)
• 1 tablespoon curry powder
• 1 1/2 teaspoons grated peeled fresh ginger
• 1 teaspoon ground cardamom
• 1 garlic clove, chopped
• 3 1/2 cups chopped peeled parsnip (about 1 1/2 pounds)
• 4 cups fat-free, lower-sodium chicken broth
• 1 cup apple cider
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 8 teaspoons creme fraiche

1. Heat olive oil in a Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add apple and the next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add parsnip, chicken broth, and apple cider; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until parsnip is tender.
2. Place half of parsnip mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with remaining parsnip mixture. Stir in salt and pepper. Ladle about 3/4 cup soup into each of 8 bowls; top each serving with 1 teaspoon creme fraiche.

olive oil, onion, apple, curry powder, ginger, ground cardamom, garlic, peeled parsnip, chicken broth, apple cider, salt, freshly ground black pepper, creme fraiche

Taken from www.myrecipes.com/recipe/apple-parsnip-soup (may not work)