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Carrot: Curried Carrot & Parsnip Soup

Source of Recipe

American Favorites


List of Ingredients

2 tablespoons butter
2 large leeks, cleaned, chopped (white only)
1 pound carrots, peeled and coarse chopped
3/4 pound parsnips, peeled, coarse chopped
8 cups chicken broth
1 3/4 teaspoons curry powder
1/2 cup whipping cream
2 tablespoons chopped fresh flat leaf parsley (garnish)


Recipe

Melt butter in large heavy pot over medium high heat. Add leeks and saute until just softened, about 4 minutes. Add carrots and parsnips and saute for 3 minutes. Add broth and curry powder and bring to a boil. Reduce heat to low and simmer until veggies are very tender, stirring occasionally, about 30 minutes. Cool slightly. Puree soup in batches with food processor or blender. Soup can be frozen at this point. Return soup to pot and bring to a simmer. Just before serving, stir in cream and cook for 1 minute more. Serves 8.