Curried Carrot and Parsnip Soup
Recipe for Category Soups & Stews
Contributed by (adapted from http://cooksrecipes.com)
2 Tbsp veg oil
1 onion, chopped
1 Tbsp curry pdr
1 ½ lb carrots, sliced
1lb parsnips, peeled, sliced
8 C veg broth
½ tsp salt
¼ tsp black pepper
Garnishes: ¾ C plain yogurt; 2 tomatoes (seeded & chopped); 2 Tbsp chopped fresh flat-leaf parsley or cilantro
Heat oil in a stockpot over medium-low heat. Add onion and cook until soft, 10 to 12 minutes, stirring occasionally. Add curry powder and cook 1 minute, stirring constantly.
Add carrots, parsnips and broth. Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.
Purée in a blender or food processor in batches until smooth. Return to pot; season with salt and pepper and heat thoroughly.
Serve garnished with yogurt, tomatoes, and parsley.