Curried Parsnip Soup (Dairy-Free)

1. 1

   Melt the 'butter' in a large saucepan over medium heat.

2. 2

   Add onions, saute' until soft, but not colored. Add curry powder and continue to saute' for 5 minutes on low heat.

3. 3

   Add chopped parsnips, potato and stock to saucepan. Cover, bring to a boil.

4. 4

   Reduce heat, and simmer for 10-15 minutes, untill vegetables are very soft.

5. 5

   Add the cream cheese to the soy milk, mix and add to blender; pulse a few times to blend, then add soup mixture.

6. 6

   Puree' the soup mixture in the blender. Return to saucepan to reheat; do not boil!

7. 7

   Add salt and pepper to your own taste, and ladle into bowls- I toppd mine with fresh fennel sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.