Curried Parsnip Soup

Gentle spices perk up this earthy-flavored soup.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell.

Curried Parsnip Soup

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    Ingredients

    3 tbsp butter 2 tbsp mild curry powder
    1 onion, chopped 4 1/2 cups chicken or vegetable stock
    11 oz (300 g) parsnips, chopped salt and freshly ground black pepper
    1 carrot, chopped creme fraiche, for serving
    1 baking potato, peeled and chopped chopped parsley, for serving
    2 tbsp all-purpose flour

    directions

    Prep: 10 min Total: 60 min
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    • 1

      Melt the butter in a saucepan over a medium heat. Add the onion and cook, stirring frequently, until softened. Add the parsnips, carrot, and potato. Sprinkle in the flour and curry powder and stir for 2 minutes.

    • 2

      Gradually stir in the stock. Turn up the heat and bring to a boil. Reduce the heat to low. Cover and simmer gently for 40 minutes, or until the vegetables are tender.

    • 3

      Turn the heat off, uncover, and allow the soup to cool slightly. Puree the soup into a blender or food processor. Season with salt and pepper. Pour back into the pot and reheat before serving.

    • 4

      To serve, ladle into bowls. Top each with a swirl of creme fraiche and a sprinkle of chopped parsley.

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