Carrot Parsnip Soup
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 29.58 ml olive oil
- 1 onion, chopped
- 4.92 ml hot curry powder
- 680.38 g carrots, peeled and sliced
- 453.59 g parsnip, peeled and sliced
- 1892.72 ml vegetable broth
- 2.46 ml salt
- 1.23 ml ground black pepper
- 177.44 ml whole-milk yogurt
- 29.58 ml chopped parsley
directions
- Heat oil in a stockpot over medium-low heat. Add onion and cook 10-12 minutes stirring occasionally. Add curry powder and cook one more minute stirring constantly.
- Add carrots parsnips and broth. Bring to a boil reduce heat and simmer 30 minutes or until vegetables are tender.
- Puree in a food processor in batches until smooth. Return to pot add salt and pepper and heat thoroughly.
- Serve garnished with yogurt and parsley.
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