Curried Parsnip Soup

• 2 T. butter
• 1 onion, finely chopped
• 1 carrot, grated
• 3 parsnips, finely chopped
• 2 tsp mild curry powder
• 2 tsp cumin (more or less to taste)
• 5 cups of Campbell's low sodium chicken stock
• Salt and pepper
• Fresh parsley (or coriander)
• Light cream (optional)

1. Melt butter in large saucepan. Add onion, carrot and parsnip.
2. Stir around on a low heat until veggies are well coated with the butter.
3. Add the curry powder and mix well with the veggies. Stir over a low heat
4. for at least two minutes, then add the stock and seasoning.
5. Simmer on a medium to low heat(do not boil) for 30 minutes. Allow to stand for 10 minutes, then puree in a food processor, blender or food mill.
6. Now, garnish with coriander or parsley and a swirl of cream.

butter, onion, carrot, parsnips, curry powder, cumin, chicken stock, salt, parsley, light cream

Taken from www.epicurious.com/recipes/member/views/curried-parsnip-soup-1207101 (may not work)