This soup is rich without being overly fatty, and has extraordinarily complex flavor for so few ingredients. Best of all, it’s dead simple.
Sauté the onions in 1 tablespoon of butter until softened. Add the parsnips and sauté another few minutes. Add the curry powder, toss, and cook 1-2 more minutes, until fragrant. Add the stock, and simmer 20 minutes, until the parsnips are extremely tender.
Transfer the soup to a blender, in batches if necessary, and purée well. Pass through a sieve to remove any fibrous bits. Season to taste. Swirl in a spoonful of yogurt when serving.
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Two tablespoons of curry powder was a bit much for my stepmother who doesn’t care too much for spicy food, however that can easily be adjusted. This recipe is super easy to make and it got rid of the parsnips in my fridge in a very tasty way. This is definitely a repeat!
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Serves: 4 Level: Easy
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Serves: 4 Level: Easy
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