Curried Carrot & Parsnip Soup

1. 1

   Heat butter and oil in a Dutch oven over medium-low heat. Add the onion, garlic, ginger and curry powder and cook 7-10 minutes or until the onion is translucent, stirring frequently.

2. 2

   Add the chopped parsnips, carrots and broth and bring to a boil. Reduce heat and allow to simmer 45-50 minutes or until the vegetables are cooked through.

3. 3

   Use an immersion blender to process the soup to a smooth consistency. Add the coconut milk, season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

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