A sweet, spiced and tasty soup to serve for lunch or as a starter with chunky bread.
Saute the onion in the butter for five minutes.
Add the curry paste and cook for a few more minutes before adding the parsnips and stock.
Bring to the simmer and cook for an hour.
Puree, return to the simmer and grate in the apple.
Serve within a couple of minutes, before the apple loses its zig.