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Curried Carrot And Parsnip Soup Recipe
Serves 8
2 tablespoons vegetable oil
1 onion, peeled and 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 non-fat plain yogurt
2 roma tomatoes, chopped
2 tablespoons chopped fresh 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.
Pure 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.
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