It's Friday So It Must Be Soup! Curried Parsnip Soup

Okay, it's now officially fall and my kid wore his parka to school today so it's time to start up my Friday soup extravaganza. Since I already made my soup of the week and I posted it as my dinner on my other blog, no reEATS I am kind of cheating by reposting it but I am not making soup again today since I am busy making cardamom dark chocolate truffles. I don't think anyone would begrudge me that pleasure just so I can squeeze in another soup which would only be a resentful pot of soup anyway. I will repost my soup here to get the ball rolling plus and this will bring me back to this blog in a regular way again. On no reEATS,  I have been dedicated to never repeating a dinner recipe for this entire year and I have to be honest, I have been struggling. That task has been so daunting at times that it has been all I can do to make sure that I make something photo worthy twice a week (three times a week every third week) that I have been woefully neglecting The Yum Yum Factor but winter is almost upon on and it is time to cocoon again which means more cooking and baking which means more yoga and walking because I will be cooking and baking. It's a vicious circle.
I give you:

Curried Parsnip Soup

makes about 4 cups of soup

small glug of olive oil

1/2 cup diced onion

1 clove garlic, chopped

1 tsp grated ginger

1.5 cups diced parsnips

1/2 cup diced carrot

1/2 cup diced celery

2 tsp mild curry powder

900ml chicken stock

1 small, tart apple, peeled and diced

1 tbls coconut powder

* greek yogurt and cilantro to serve with it you like

Heat the oil in a med sized pot over med heat. Add the onion and sauté for a few minutes before adding the garlic and ginger. Saute for another couple of minutes and then add all of the diced vegetables. Continue to cook that for about five minutes until the veggies soften and might start to take on a bit of colour. Add the curry powder and stir well for a minute until you can really smell it and then pour in the stock. Add the apple and the coconut powder, bring to a light simmer and let it cook until all the vegetables are tender, about 20 minutes. Don't worry if you let it cook a bit longer because you are going to puree it anyway. When the vegetables are all well cooked, either use an immersion blender or pour into a blender to puree it until it's nice and smooth.

Serve with a dollop of greek yogurt and a bit of chopped cilantro if you like but it's tasty enough on it's own to skip any garnish too