Heat the butter and oil in a large, heavy-based saucepan over medium heat. Add the onions, garlic, ginger, and curry powder and fry for 5 minutes, stirring occasionally.
15 g Butter, 1 tablespoon Olive Oil, 2 Onions, 2 Garlic Cloves, 2 teaspoon Fresh Ginger, 1 tablespoon Curry Powder
Add the cubed parsnips and apple and cook for a further 2 minutes, stirring occasionally.
500 g Parsnips, 1 Bramley Apple
Pour in the vegetable stock and season with salt and pepper. Bring to a simmer and cook for 1 hour and 15 minutes, or until the parsnips are tender.
700 ml Vegetable Stock
Transfer the chunky soup to a blender or food processor and blend until smooth.
Pour the smooth soup back into the pan. If the soup is too thick, add 100 ml of boiling water to thin it out to your desired consistency. Serve with a swirl of creme fraiche on top and season with salt and pepper.
1 tablespoon Creme Fraiche, Salt and Pepper