Curried Carrot & Parsnip Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Our new favourite soup. Great on a cold wintery day, I serve it with biscuits. An adaptation of a recipe in the newspaper. Ingredients:
1 tablespoon olive oil |
1 tablespoon butter |
1 1/2 cups carrots, chopped |
1 1/2 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.
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