1 tb Butter
1 lb Parsnips, thinly sliced
1 lb Apples, peeled/cored/sliced
1    Med. onion, chopped
2 ts Curry powder
1 ts Ground cumin
1 ts Ground coriander
1/2 ts Cardamom
1    Large clove garlic, crushed
1 1/4 l  Beef or chicken stock
150 ml Cream
Salt and pepper
Chopped chives or parsley

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 until well mixed. Cover and simmer gently for about half
an hour, or until the parsnips are quite soft. Taste for seasoning. Sive
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.