Curried Carrot And Parsnip Soup
Curried Carrot And Parsnip Soup
ingredients
2 Tbsp. vegetable or canola oil
1 onion, peeled and chopped
2 or 3 cloves garlic, finely chopped
1 tsp. chili powder
1 tsp. cumin
1 1/2 pounds carrots, peeled and sliced
1 pound parsnips, peeled and sliced
8 cups vegetable or chicken broth
1/2 tsp. salt
1/4 tsp. ground black pepper
method
Heat oil in a stockpot over medium-low heat. Add onion and cook until soft, 10 to 12 minutes, stirring occasionally. Add garlic, chili powder and cumin and cook 1 minute, stirring constantly.
Add carrots, parsnips and broth. Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.
Puree in a blender or food processor in small batches until smooth (or use an immersion blender in the pot). Return to pot. Season with salt and pepper and heat thoroughly. Test seasoning. Add more chili powder/cumin if necessary.
http://www.fortysomething.ca/2009/09/curried_carrot_and_parsnip_sou.php