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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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from great for using those winter vegetables Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
1 teaspoon hot curry powder |
1 1/2 lbs carrots, peeled and sliced |
1 lb parsnip, peeled and sliced |
8 cups vegetable broth |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
3/4 cup whole-milk yogurt |
2 tablespoons chopped parsley |
Directions:
1. Heat oil in a stockpot over medium-low heat. Add onion and cook 10-12 minutes stirring occasionally. Add curry powder and cook one more minute stirring constantly.
2. Add carrots parsnips and broth. Bring to a boil reduce heat and simmer 30 minutes or until vegetables are tender.
3. Puree in a food processor in batches until smooth. Return to pot add salt and pepper and heat thoroughly.
4. Serve garnished with yogurt and parsley.
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