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Curried Parsnip And Apple Soup

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Washington Post
Related tags
soups thanksgiving dinner lunch

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Ingredients

1 heaping teaspoon coriander seeds

1 heaping teaspoon cumin seeds

6 whole seeds from crushed green or brown cardamom pods

2 tablespoons plus 1 teaspoon unsalted butter

1 tablespoon canola oil

1 1/2 to 2 medium onions, coarsely chopped (about 2 cups)

2 medium cloves garlic, minced

1 heaping teaspoon ground ginger

1 teaspoon ground turmeric

1 pound parsnips, peeled and trimmed

4 cups low-sodium, fat-free vegetable broth (may substitute low-sodium chicken broth)

salt

Freshly ground black pepper

1 medium granny smith apple

2 to 3 tablespoons creme fraiche, for serving (may substitute double cream)

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