Curried Carrot & Parsnip Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 1/2 cups carrots, chopped
1 1/2 cups parsnips, chopped
1 small onion, chopped
2 tablespoons flour
3 teaspoons curry powder
3 cups stock (chicken or vegetable)
salt (optional)
pepper (optional)
yogurt (optional) or sour cream (optional)

Preparation

Saute onion & parsnips in a large saucepan on medium heat till they start to lightly brown, bringing out the carmelization.
Add carrots & saute for a few more minutes.
Add flour & curry powder, stir till mixed well, cook for 2 minutes.
Slowly add stock, stirring constantly till all stock is added.
Simmer for 15 to 20 minutes till vegetables are soft & well cooked.
For rustic soup, just mash.
For a more sophisticated looking soup, use a blender or immersion blender till soup is smooth.
Season with salt & pepper if desired.
Top with a teaspoonful of plain yogurt or sour cream if desired.