Peel and finely chop the onion. Warm a large pan on a medium heat for a 2 mins then pour in 1 tbsp oil. Add the onion with a pinch of salt and fry on a low heat for 10 mins till softened, but not coloured. If the onion starts to brown, turn the heat down and add a splash of water.

While the onion fries, peel and grate or crush the garlic. Trim and peel the parsnips and cut them into small cubes. Fill and boil the kettle.

When the onion has cooked for 10 mins add the garlic and ½-1 tbsp Sumatran curry paste (the paste is spicy, so add more or less, depending on how hot you like your food). Stir together for 1 min, then add the parsnips. Pour in 800ml hot water from the kettle. Pop a lid on the pan and simmer gently for 15 mins till the parsnips are soft enough to be easily pierced with a sharp knife.

While the soup simmers, peel and coarsely grate the apple.

When the soup has simmered for 15 mins, use a hand-held blender to blitz it in the pan till really smooth, or ladle the soup into a blender and give it a good whizz. Add the apple and blitz a few times to just incorporate it. Taste the soup and add more salt or some pepper if you think it needs it.

Ladle the soup in to warm bowls. Top each bowlful with 1 tbsp yogurt, and plenty of alfalfa and radish sprouts to serve.