Curried Parsnip and Apple Chowder

Combining parsnips with apples is a cool way to build autumn flavors. This combination produces food that has a slight earthy character and an overriding sweetness. Acid and spice is important to create a balanced profile…and my default is a spicy curry – one that adds a lot of internal warmth. I also use freshly grated ginger in this recipe to add a bit more heat (2 teaspoons of ground ginger also does the trick).

This thick chowder-like soup doesn’t require a garnish – just serve with a few pieces of toasted bread and enjoy either warm or piping hot.

Gluten-free preparations are simple. Replace the flour quantities with half as much starch or gluten-free flour mixtures and gently cook until it thickens – usually around 5 minutes.

Difficulty: simple
Yield: makes about 6-8 servings