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Put onions and garlic into a large saucepan with vegetable oil and cook over a low heat for about 5 or 10 minutes, stirring often. Add curry powder and cumin and cook a few minutes longer to release the flavour of the spices. Add parsnips, pumpkin, tomatoes and water. Peel and core apple, then chop roughly and add to the saucepan then cover pot loosely with a lid and simmer for about 45 minutes or until vegetables are very soft. Puree with a food processor then reheat the soup, adding coconut milk. Season with salt, pepper and a pinch sugar to taste. Serve the soup hot and garnish with fresh coriander leaves, or alternatively use chopped chives or mint. Accompany with Naan bread or crisp pappadums. Serves 6 to 8 Per serving: 1092 Calories (kcal); 40g Total Fat; (30% calories from fat); 20g Protein; 185g Carbohydrate; 0mg Cholesterol; 165mg Sodium Food Exchanges: 8 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 1 1/2 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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