1 tablespoon extra-virgin olive oil
1½ pounds parsnips (about 5 medium), peeled, cored and chopped1 large onion, finely chopped
3 medium cloves garlic, finely chopped4 cups low-sodium chicken broth
1 cup water
1 medium russet potato (about 8 ounces), peeled and chopped
1 large Granny Smith apple, peeled and chopped
1½ teaspoons mild curry powder1½ teaspoons ground coriander, plus more for garnish1 teaspoon ground cumin½ teaspoon ground ginger4 teaspoons lemon juice
½ teaspoon salt
¼ teaspoon freshly ground pepper½ cup low-fat plain yogurt