Place a Dutch oven on the stove over medium heat. Once hot, pour in the olive oil. Add the shallots and sauté until soft, about 4 minutes.
Add the leeks and continue to sauté until soft, stirring often. This takes about 5 minutes.
Add the garlic, ginger, and curry powder. Stir for about 1 minute, or until very fragrant.
Add the apples, cashews, and parsnips. Season generously with salt and pepper and stir. Pour in the vegetable stock and stir again. Cover and bring to a boil and then lower the heat to a simmer. Set the lid slightly askew on top and simmer until parsnips are tender, about 15-20 minutes.
Ladle some of the soup into an upright, vented blender and blend on high until smooth. I can usually get this volume of soup blended in 2 batches. Return the puréed soup to the Dutch oven and stir in the Tamari and apple cider vinegar.
Check the soup for seasoning and adjust if necessary. Also, add more stock at this point if you’d like a more fluid texture. Bring the soup back up to a boil and then serve!
Equipment
Blender
Recipe Notes
I made the little parsnip chips on top of my soup in the air fryer. Slice parsnips nice and thin on a mandolin, and then toss with oil, salt, pepper, spices. Air fry at 350 for 8-10 minutes, shaking the basket here and there.
5 cups is the base level of stock needed to purée this soup. I usually add an additional 2 cups of stock once it’s puréed because I like a more fluid texture with a soup like this. Use your discretion!
Creamy and velvety, this parsnip soup is made with simple ingredients and cooks up in about 30 minutes. Perfectly cozy and nourishing.