1. Peel and slice carrots; peel, core and slice apples. Heat oil in a large heavy-based pan over medium heat, add the onion and curry paste and stir to combine. Cook for 1 minute, add prepared carrots and apple, cover and cook over a very low heat until just tender. Add stock and 1 cup of water to the pan, stir to combine. Bring the soup slowly to the boil, reduce to a simmer and cook for 20-25 minutes or until carrots are soft. Cool.

2. Ladle soup mixture into a food processor and puree or, using a stick processor, puree until soup is smooth. Return to the pan and place over a medium heat. Cook for 5 minutes or until soup is heated through. Serve with the parsnip chips 

3. To make Parsnip chips: using a potato peeler, peel parsnip, then continue to peel the parsnip, rotating the parsnip as you go until only the centre core remains. Heat enough oil to come one-third of the way up the sides of a medium heavy-based pan. When hot, add half of the prepared parsnip strips and cook until golden and crunchy. Remove with a slotted spoon and drain on crumpled kitchen paper. Add the remaining parsnip strips and as cook as before. Sprinkle with sea-salt and serve immediately with the soup.   

Cook’s tip
Tikka Masala paste is available in jars from all supermarkets. It has a sweet lemon flavour and a low heat. A korma curry paste can also be used: it has a mild heat with a coconut and coriander flavour.

Photography by Chris L. Jones.