Dice the shallots, garlic, and celery. Peel and core the apples, then slice them into small pieces.
Peel the parsnips and then slice them into small pieces, about 1-inch sized pieces. Set the cut parsnips aside.
Cook the veggies:
Heat the olive oil in a large soup or stock pot over medium heat. When the oil is hot, add in the diced shallots, garlic, celery and apple. Stir to coat everything in oil. Stir in 2 tablespoons of the curry powder, 2 teaspoons of the salt and the black pepper. Stir the spices into the mixture. Sauté everything for about 10 minutes, until the vegetables and apple are soft.
Add the water and cut parsnips to the pot, stir, and raise the heat to high. Bring everything to a boil. Reduce the heat to keep the soup at a simmer. Keep the soup simmering for about 10 minutes until the parsnips are very soft. Remove the pot from the heat.
Blend the soup
Use an immersion blender to purée the soup in the pot, until the soup is very smooth. A blender can also be used to purée the soup - just remove the small cap from the lid and cover the hole with a clean dish towel, to let steam vent out as you process it.
Once the soup is puréed in the pot add in the remaining ½ tablespoon of curry, ½ teaspoon of salt and the black pepper. Stir and simmer the soup over medium heat for about 5 minutes more and then remove it from the heat.
Serve the soup immediately. It is delicious with a slice of buttered Brown Bread! Once cooled the soup can be stored in an airtight container in the fridge for up to 5 days.
Use a regular blender or an immersion blender to puree this soup.