New Recipe was a winner first try, Curried Parsnip Apple Soup

Although the house smelt like curry the soup was worth it.  Light but flavorful with my homemade stock from a rotisserie chicken bones.  I forgot to top it with a dollop of yogurt but I'll try that next time.  I served it with garlic ricotta pesto bread which was great but probably not the best pairing. Original recipe came from Eating Well Jan/Feb 2014 magazine.

CURRIED PARSNIP APPLE SOUP
Drizzle grape seed oil
1 ½ lb. parsnips, peeled, chopped
1 onion, chopped
3 cloves garlic, minced
5 C. chicken stock
1 russet potato, peeled, chopped
1 granny smith apple, peeled, chopped
1 ½ t. curry powder
1 ½ t. ground coriander
1 t. ground ginger
4 t. lemon juice
½ t. Kosher salt
¼ t. coarse black pepper
Topping:  Dollop yogurt

Heat oil in a large stock pot over medium heat.  Add parsnips and onion.  Cook stirring occasionally until onions are soft about 5-7 minutes.  Chop garlic, potato and apple.  Add garlic and cook another minute.  Add broth, potato, apple, curry, coriander, cumin and ginger; bring to a boil.  Cover and reduce heat to low and simmer until vegetables are tender when mashed against the side of the pot, about 20 minutes.  Puree with an emulsion blender or in batches with a regular blender.  Add lemon juice, salt and pepper.  Makes 5 side dish servings or 3 meals.