Curried Carrot & Parsnip Soup

Gumboot Gourmet's Note:

Our new favourite soup. Great on a cold wintery day, I serve it with biscuits. An adaptation of a recipe in the newspaper.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 ½ cups carrots , chopped
• 1 ½ cups parsnips , chopped
• 1 small onion , chopped
• 2 tablespoons flour
• 3 teaspoons curry powder
• 3 cups stock (chicken or vegetable)
• salt (optional)
• pepper (optional)
• yogurt (optional) or sour cream (optional)

Directions:

1. Saute onion & parsnips in a large saucepan on medium heat till they start to lightly brown, bringing out the carmelization.
2. Add carrots & saute for a few more minutes.
3. Add flour & curry powder, stir till mixed well, cook for 2 minutes.
4. Slowly add stock, stirring constantly till all stock is added.
5. Simmer for 15 to 20 minutes till vegetables are soft & well cooked.
6. For rustic soup, just mash.
7. For a more sophisticated looking soup, use a blender or immersion blender till soup is smooth.
8. Season with salt & pepper if desired.
9. Top with a teaspoonful of plain yogurt or sour cream if desired.