Curried Parsnip Soup (From Good Housekeeping)

• 1 1/2 ounces butter
• 1 onion, peeled & sliced
• 1 1/2 lbs parsnips, peeled, cored & finely diced
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 2 pints chicken stock or 2 pints vegetable stock
• salt & pepper
• 5 fluid ounces single cream or 5 fluid ounces creme fraiche
• paprika, to garnish

1. Melt the butter in a large saucepan, add the onion and fry gently forn 5-7 minutes. Add the parsnips and fry gently for about 3 minutes.
2. Stir in the curry powder and cumin and cook for a further 2 minutes.
3. Add the stock, season and bring to the boil. Reduce the heat, cover and simmer for about 45 minutes, until the vegetables are tender.
4. Allow to cool slightly, then puree in a blender or food processor until smooth.
5. Return to the pan and adjust the seasoning. Add the cream (if using), and reheat but do not boil. Serve sprinkled with paprika.

butter, onion, parsnips, curry powder, ground cumin, chicken, salt, cream, paprika

Taken from www.food.com/recipe/curried-parsnip-soup-from-good-housekeeping-508348 (may not work)