• Heat a pot over medium heat and add 1 tablespoon olive oil. Add 1 large onion and 1 medium fennel bulb. Cook, stirring occasionally 3-5 minutes, or until the vegetables become tender and a bit translucent.
• Once the vegetables have softened, stir in 2 teaspoons curry powder, ⅛ teaspoon turmeric, and ½ teaspoon kosher salt. Cook, for 1-2 minutes until the spices have bloomed and are fragrant.
• Stir in 1 pound carrots, ½ pound parsnipssweat the vegetables for 2-3 minutes until fragrant then add the 1 inch piece ginger. Stir well to combine and add 1 Granny Smith apple and 6 cups low sodium vegetable or chicken stock.
• Bring to a boil and reduce the heat to a simmer over medium, cooking for 10-15 minutes until the vegetables are tender and fall off the tip of a knife when pierced.

PURÉE THE SOUP:

• If you're using a stick blender, puree in the same pot until you have a creamy, thick soup.
• For standard blenders, puree the soup in batches until smooth and creamy, then transfer it to a large bowl (I use the bowl, so I'm not mixing the previously blended soup with the portion that isn't). Continue blending until all the soup is creamy, then add it back to the pot.
• Stir in 1 cup cream and 1 tablespoon maple syrup warm the soup back to a hot serving temperature. Season with the remaining kosher salt and black pepper if desired.