2 T butter
1 chopped red onion
1 lb. chopped parsnips
1 peeled, chopped apple
2 garlic cloves, pressed
2 t garam masala
1/2 t curry powder
1 T flour
4 cups vegetable stock
2 T lemon juice
Heat the butter over medium-high heat. Add the onion, parsnips, and apple. Sauté until they begin to soften. Add the garlic, and sauté another minute or so, then add the garam masala, curry powder, and flour, and cook for another minute or so.
Stir in the stock and lemon juice and bring it to a boil, then reduce the heat and simmer it for 20 minutes or so.
Puree the whole shebang in a food processor or with an immersion blender, then heat it through again, add salt and pepper and adjust the curry and garam masala ratio to suit you. Voila!