1. Melt 115g (4 oz) of butter in a large pot over medium heat, approximately 180°C (350°F).

2. Add 1 medium chopped onion and sauté until it softens, which should take about 5 minutes.

3. Peel and dice 1 apple, 2 medium carrots, and 2 medium parsnips. Add them to the pot and continue to sauté for another 5 minutes, stirring occasionally.

4. Add 2 teaspoons of curry powder, 475ml (16 fl oz) of vegetable broth, and 120g (4 oz) of tomato puree to the pot. Bring the mixture to a boil, then reduce the heat to low, around 90°C (195°F), and let it simmer for 20 minutes, or until the vegetables are tender.

5. Season the soup with salt, chili pepper, and lime juice according to your personal taste preferences.

6. Serve the soup hot, garnished with chopped fresh parsley or cilantro, and accompanied by a crusty loaf of bread.