• 2 tablespoons olive oil
• 2 large shallots, peeled and sliced
• 1 pound parsnips, peeld and cut into ½-inch pieces
• 4 granny smith apples, peeled, cored and cut into 1-inch pieces, plus more for garnish if desired
• ½ teaspoon curry powder
• 1½ teaspoon ground coriander
• ½ teaspoon garlic powder
• 5 cups chicken flavored broth
• kosher salt
• freshly ground black pepper

Heat oil in a large pot over medium-high heat.  Add shallots and sauté 2 minutes.  Add parsnips and sauté 3 minutes more. Add apples and stir 1 minute.  Add curry powder, coriander and garlic powder, stir to coat.  Add chicken stock and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes. Let cool.

Either with an immersion blender or working in batches, puree soup in blender or food processor until smooth, thinning with more broth if desired. Return soup to clean pot and bring to a simmer. Season to taste with salt and pepper.

To serve divide between bowls and garnish with olive oil and sliced apple if desired.