Apple Parsnip Soup

from Cooking Light

2 Tbsp olive oil
1 cup chopped onion
2 1/2 cups chopped peeled Pink Lady (or sweet fuji) apples (about 1 pound
1 Tbsp curry powder
1 1/2 tsp grated peeled fresh ginger
1 tsp ground cardamom
1 garlic clove, chopped
3 1/2 cups chopped peeled parsnip (about 1 1/2 lbs)
4 cups fat-free, low sodium chicken broth
1 cup apple cider
1/2 tsp salt
1/8 tsp pepper
8 tsp creme fraiche

1. Heat olive oil in a dutch oven over medium heat. Add onion; cook 5 min or until tender. Add apple and next 4 ingredients (through garlic); cook 1 min, stirring constantly. Add parsnip, chicken broth, and apple cider; bring to a boil. Cover, reduce heat, and simmer for 30 min 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 procedure with remaining parsnip mixtrue. Stir in salt and pepper. Ladle into bowls and top with creme fraiche.

Serves 8.