25 ml vegetable oil 2 tbsp
1 onion, chopped
15 ml curry powder 1 tbsp
750 g carrots, sliced 1 1/2 lb
500 g parsnips, sliced 1 lb
2 L vegetable broth 8 cup
2 ml salt 1/2 tsp
1 ml black pepper 1/2 tsp
175 ml plain yogurt 3/4 cup
2 roma tomatoes, chopped
25 ml parsley, chopped 2 tbsp
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. Puree 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.
Serves 8