Ingredients:
2 tablespoons olive oil
1 onions, chopped
1 teaspoon hot curry powder
1 1/2 lbs carrots, peeled and sliced
1 lb parsnips, 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:
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.
Add carrots parsnips and broth. Bring to a boil reduce heat and simmer 30 minutes or until vegetables are tender.
Puree in a food processor in batches until smooth. Return to pot add salt and pepper and heat thoroughly.
Serve garnished with yogurt and parsley.
Servings: 8
Time preparation: 30 min.
Time total: 60 min.