Name: Curried Carrot & Parsnip Soup
Yield: 4 servings
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)

Servings: 4 persons

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)

1
Saute onion & parsnips in a large saucepan on medium heat till they start to lightly brown, bringing out the carmelization.
2
Add carrots & saute for a few more minutes.
3
Add flour & curry powder, stir till mixed well, cook for 2 minutes.
4
Slowly add stock, stirring constantly till all stock is added.
5
Simmer for 15 to 20 minutes till vegetables are soft & well cooked.
6
For rustic soup, just mash.
7
For a more sophisticated looking soup, use a blender or immersion blender till soup is smooth.
8
Season with salt & pepper if desired.
9
Top with a teaspoonful of plain yogurt or sour cream if desired.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Curried Carrot & Parsnip Soup

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