Parsnip, sweet potato & apple soup

Finest parsnip (6 small one or 2-3 large size)

Sweet potato (1medium size)

Onion (1 small/ medium size)

Yellow spilt lentil (4 table spoons)

Red apple (large crispy & sweet) 

Curry powder (mild, 1 table spoon)

Cumin seed (1 tea spoon)

Ground ginger (1tea spoon)

Organic vegetable stock powder (optional)

Salt

Light olive oil/ rice barn oil

1. Peel parsnip, sweet potato, onion. Cut to small chunk of any shape. 

Fry onion in low heat till edge is turning brown, sprinkle cumin seeds & ground ginger in the pan after 2 mins, add parsnip, sweet potato and curry powder. 

2. Rinse and wash lentil, soak in cold water for 10 mins.

3 . Add water (twice the amount of the content in the pot) to simmer until boiling point then add lentil in. Continue to boil for 15 mins in medium heat. 

4. Peel & cut apple to small chunk, use a very good quality apple that has strong fruity fragrance! 

5. Adding more water and apple into the pot, simmer till lentil is soft enough to eat, but not marshy.

6. Season with a bit Himalayas pink salt and vegetable stock powder. I only add the saltiness at the end so the soup will not be too salty. 

7. Cool down a bit and use hand held blender to liqudise the vegetable slightly. As I like it with a little bits in my soup and not totally smooth.