Curried Parsnip Soup
Category : Soups and Stews
50 ml butter 1/4 cup
1 kg parsnips, peeled & chopped 2 lb
2 onions, chopped
5 ml curry powder 1 tsp
2 ml ground turmeric 1/2 tsp
1 L vegetable stock 4 cup
250 ml evaporated milk 1 cup
croutons to garnish

Melt butter in large pan; add parsnips and onions. Cover and cook over low heat for 3 to 4 minutes. Add curry powder and turmeric. Stir to combine and cook for 1 minute. Pour in vegetable stock. Bring to a boil; reduce heat and simmer, covered, until the vegetables are tender (about 30 minutes).

Remove soup from heat. Allow to cool for about 10 minutes. Blend in an electric blender or food processor until the soup is smooth. Return liquid to pan. Add evaporated milk. Stir over low heat until soup is heated through. Sprinkle with croutons

Serves 4