Apple-Parsnip Soup

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2 tablespoons olive oil

1 cup chopped onion

2 1/2 cups chopped peeled Pink Lady apple (about 1 pound)

1 tablespoon curry powder

1 1/2 teaspoons grated peeled fresh ginger

1 teaspoon ground cardamom

1 garlic clove, chopped

3 1/2 cups chopped peeled parsnip (about 1 1/2 pounds)

4 cups fat-free, lower-sodium chicken broth

1 cup apple cider

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

8 teaspoons crème fraîche

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