Recipe: Curried Parsnip Soup
Description: “My mum used to make this recipe at home in England, where parsnips are more widely used than here. It’s very aromatic and has a nice bite from the curry and pepper.”
Julie Mathieson – Bristol, Tennessee
Ingredients: [{"text": "1 large onion, chopped"}, {"text": "1 large carrot, chopped"}, {"text": "1 tablespoon butter"}, {"text": "1 pound parsnips, peeled and chopped"}, {"text": "2 cans (14-1/2 ounces each) reduced-sodium chicken broth"}, {"text": "1 teaspoon curry powder"}, {"text": "1/4 teaspoon salt"}, {"text": "1/4 teaspoon pepper"}, {"text": "1 cup fat-free milk"}]
Instructions: In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender.
Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through.
