Curried Parsnip Soup with Shredded Apples

Ingredients

• 1 T butter
• 1 T olive oil
• 1 C chopped onion
• 1½ T curry powder
• 6 C chicken broth
• 1½ lbs parsnips , peeled and cut into 1-inch pieces
• 2 granny smith apples
• 1 C plain, whole milk yogurt , whisked to loosen it up
• ¼ C canola oil
• ½ t sea salt

Instructions

1. Melt butter with olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 3 min- utes. Add curry powder, broth, and parsnips. Bring to a boil, reduce heat, and simmer uncovered until parsnips are soft, about 30 minutes.
2. . Remove from heat, cool 15 minutes. In batch- es, process soup in a blender until smooth. Return puree to pot.
3. Using a vegetable peeler, remove apple peel in long strips from both apples. Quarter, core, and shred apples. Add apples and yogurt to the soup.
4. Slice the apple peel into thin strips. In a skillet heat canola oil on medium- high heat and fry apple peel strips until golden brown, about 30 seconds. Drain fried peels on a paper towel and sprinkle with salt.
5. Warm the soup over medium heat, stirring occasionally (do not boil). Season as you desire and serve garnished with fried apple peels.