• Heat olive oil in a large Dutch oven over medium heat.
• Add the onion and cook for 3 - 5 minutes, or until softened but not brown.
• Add the parsnips, apples, and potato and stir to combine.
• Cover the pan, reduce heat and cook until the apples begin to breakup, about 10 to 12 minutes, stirring occasionally.
• Add the broth, curry powder, cumin, coriander, salt, and pepper. Bring to a boil.
• Place the cover back on the pan, reduce heat, and simmer for 35 - 40 minutes, or until the vegetables are tender.
• Puree soup using an immersion blender until smooth. Or pour into a blender in small batches and puree until smooth, and return to pan.
• Whisk in the Cashewmilk, and adjust seasonings in necessary.
• To serve, ladle the soup into shallow bowls, sprinkle with chives, and top with 2 Crustini, if desired.

Optional Crustini

• Preheat the broiler. Cut eight to ten half-inch slices from a baguette and drizzle with olive oil.
• Toast the slices on a foil lined pan, about 4" from the heat, turning them so that both sides are lightly toasted.