450 g parsnips, sliced
450 g apples, peeled, cored and sliced
1 medium onion, chopped
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cardamom
1 clove garlic, crushed
1 l meat stock
2 dl cream
salt
pepper
parsley, chopped
olive oil

Pre-heat oil in a frying pan. Add the parsnips, apples, and onions, and cook until soft. Add the curry powder, the spices and garlic. Cook for about 2 minutes, continuously stirring. Pour in the stock and stir until well combined. Cover and simmer for about 30 minutes. Season to taste. When cooked, liquidize to desired thickness. Add the cream and re-heat. Serve garnished with chopped parsley.