Curried Parsnip Soup

1. 1

   In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer.

2. 2

   Stir in the chicken broth and seasonings; bring to a boil. reduce heat, cover and simmer for 12 to 15 minutes or until parsnips are tender.

3. 3

   Carefully place the ingredients into blender container and blend until smooth. Return puree to pan. Add a tablespoon of the hot mixture to temper the milk, stir and slowly add milk to soup and heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.