Creamy Parsnip and Apple Soup

2 Tbsp canola oil (30 mL)

1 medium onion, diced (1)

2 cloves of garlic, minced (2)

1 lb parsnips, peeled and chopped (454 g)

1 1/2 cups apples, peeled, cored and chopped (375 mL)

1 tsp curry powder (5 mL)

1/2 tsp ground coriander (2 mL)

1/4 tsp salt (1 mL)

4 cups no salt added vegetable broth (1 L0

1/4 cup 2% milk (60 mL)

2 tsp lemon juice (10 mL)

6 Tbsp cream (optional garnish) (90 mL)
1. In a large pot, heat canola oil over medium-high heat. Add onion and sauté for 3-4 minutes, until soft. Add garlic and sauté for one minute.
2. Add parsnips, apples, curry powder, coriander and salt to pot. Cook for 1-2 minutes. Add vegetable broth and bring mixture to a boil.
3. Once boiling, reduce heat to medium-low and simmer for 15 minutes, or until apples and parsnips are fork-tender.
4. Using an immersion blender, purée soup until smooth. Add milk and lemon juice and stir to combine.
5. Serve topped with a drizzle of cream, if desired.