Curried Parsnip Soup with Shredded Apples

Ingredients

• 2 medium Granny Smith apples
• 1 ½ pounds parsnips
• 6 cups low-salt chicken broth
• 1 ½ tablespoons curry powder
• 1 cup onion
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• + 2 more ingredients
• • 1 cup plain whole-milk yogurt
  • 1 cup corn oil

Melt butter with olive oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, about 3 minutes. Add curry powder; stir 30 seconds. Add broth and parsnips. Bring to boil. Reduce heat to medium-low; simmer uncovered until parsnips are soft, about 30 minutes. Remove from...

View full recipe at Epicurious