Carrot Parsnip Soup - cooking recipe

Ingredients
    2 tablespoons olive oil
    1 onion, chopped
    1 teaspoon hot curry powder
    1 1/2 lbs carrots, peeled and sliced
    1 lb parsnip, peeled and sliced
    8 cups vegetable broth
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    3/4 cup whole-milk yogurt
    2 tablespoons chopped parsley
Preparation
    Heat oil in a stockpot over medium-low heat. Add onion and cook 10-12 minutes stirring occasionally. Add curry powder and cook one more minute stirring constantly.
    Add carrots parsnips and broth. Bring to a boil reduce heat and simmer 30 minutes or until vegetables are tender.
    Puree in a food processor in batches until smooth. Return to pot add salt and pepper and heat thoroughly.
    Serve garnished with yogurt and parsley.

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