Carrot Parsnip Soup

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 teaspoon hot curry powder
• 1 1/2 lbs carrots, peeled and sliced
• 1 lb parsnip, 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

1. 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.
2. Add carrots parsnips and broth. Bring to a boil reduce heat and simmer 30 minutes or until vegetables are tender.
3. Puree in a food processor in batches until smooth. Return to pot add salt and pepper and heat thoroughly.
4. Serve garnished with yogurt and parsley.

olive oil, onion, curry, carrots, parsnip, vegetable broth, salt, ground black pepper, wholemilk yogurt, parsley

Taken from www.food.com/recipe/carrot-parsnip-soup-114367 (may not work)