Spicy Parsnip And Carrot Soup - cooking recipe

Ingredients

1 onion
450 g parsnips
225 g carrots
2 tablespoons olive oil
1 tablespoon curry powder
350 ml vegetable stock
300 ml skim milk
salt and pepper

Preparation

Peel and finely chop the onion. Peel and cut parsnips and carrots into evely sized pieces.
Heat the oil in a saucepan and add the vegetables, coat with oil,and cook for a few minutes until they start to soften. Add the curry powder and cook, stirring, for a minute.
Stir in the stock and milk. Season with salt and pepper.
Bring to the boil then reduce heat to a gentle simmer. Cook for 15-20 minutes until vegetables are soft.
Allow to cool a little, and then puree in a blender or food processor until smooth. If it's too thick for your liking add more stock.
Reheat gently to serve.