Instructions: In a soup pot, melt butter over medium heat and saute leeks and onion until translucent, about 5 minutes. Add celery, parsnips and carrot, and saute for about 5 minutes. Add stock or broth and salt. Turn heat to high and stir until soup simmers. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Add coconut milk, orange zest, cayenne and vinegar. Return to a simmer, then remove from heat and let cool slightly.

Working in batches, puree soup in a blender. Strain through a fine-meshed sieve. Taste and adjust seasoning. Cover and keep warm.

To make curried apples: Toss diced apples with curry powder to coat evenly.

In medium skillet over high heat, heat clarified butter and saute apples just long enough to infuse curry, about 30 seconds.

Divide curried apples among warmed soup bowls. Ladle soup over apples.

Sprinkle with garlic chives and serve.

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