Parsnip & Carrot Soup
Source of Recipe
Sugar
List of Ingredients
Parsnip & Carrot Soup
2 tablespoons (30 ml) vegetable oil
1 onion, chopped
1 tablespoon (15 ml) curry powder
1 1/2 lbs (685 g) carrots, sliced
1 lb (455 g) parsnips, sliced
8 cups (2 L) vegetable broth
1/2 teaspoon (2 ml) salt
1/4 teaspoon (1 ml) black pepper
3/4 cup (175 ml) plain yogurt
2 roma tomatoes, chopped
2 tablespoons (30 ml) parsley, chopped
Recipe
Heat the oil in a stockpot over medium-low heat.
Add the onion & cook it until it is soft; 10 to 12 minutes, stirring occasionally.
Add the curry powder to the onion & cook for 1 minute, stirring occasionally.
Add the carrots, parsnips & vegetable broth.
Bring the mixture to a boil, then reduce the heat & simmer for 30 minutes or until the vegetables are tender.
Puree in a blender or food processor, in batches, until smooth.
Then, return to the stockpot.
Season with salt & pepper.
Simmer until heated thoroughly.
Serve garnished with yogurt, tomatoes & parsley.
Serves 8
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