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This creamy soup combines the warm tones
of root vegetables with the earthy tang of curry powder. Fresh,
cool garnishes complement the soup.
Curried Carrot and
Parsnip Soup
- 2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon curry powder
1 1/2 pounds carrots, peeled and sliced
1 pound parsnips, peeled and sliced
8 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup plain yogurt
2 roma tomatoes, seeded and chopped
2 tablespoons chopped fresh flat-leaf parsley
- Heat oil in a stockpot over medium-low
heat. Add onion and cook until soft, 10 to 12 minutes, stirring
occasionally. Add curry powder 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.
- Purée in a blender or food processor
in batches until smooth. Return to pot; season with salt and
pepper and heat thoroughly.
- Serve garnished with yogurt, tomatoes
and parsley.
Makes 8 servings.
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