Cream Of Curried Parsnip Soup

1. 1

   Saute the onions in butter until softened.

2. 2

   Add the parsnips and saute another few minutes.

3. 3

   Add the curry, toss, and cook 1-2 more minutes, until fragrant.

4. 4

   Add the stock, and simmer 20 minutes, until the parsnips are extremely tender.

5. 5

   Transfer the soup to a blender, in batches if necessary, and puree well.

6. 6

   Pass through a sieve to remove any fibrous bits. Season with salt and pepper to taste.

7. 7

   Swirl in a tablespoonful spoonful of yogurt when serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.