Curried Parsnip Soup (Dairy-Free)

• 1 ounce vegan butter or dairy-free, such as Earth Balance or Benocal
• 1 onion chopped
• 1 tablespoon curry powder
• 12 ounces parsnips 's, about 6 medium, diced
• 1 1/2 pints vegetable stock or chicken, if non-vegan
• 1/4 cup soy milk
• 1 tablespoon non dairy cream cheese such as Tofutti brand
• salt
• pepper

1. Melt the 'butter' in a large saucepan over medium heat.
2. Add onions, saute' until soft, but not colored. Add curry powder and continue to saute' for 5 minutes on low heat.
3. Add chopped parsnips, potato and stock to saucepan. Cover, bring to a boil.
4. Reduce heat, and simmer for 10-15 minutes, untill vegetables are very soft.
5. Add the cream cheese to the soy milk, mix and add to blender; pulse a few times to blend, then add soup mixture.
6. Puree' the soup mixture in the blender. Return to saucepan to reheat; do not boil!
7. Add salt and pepper to your own taste, and ladle into bowls- I toppd mine with fresh fennel sprigs.

butter, onion, curry powder, vegetable stock, soy milk, non dairy cream cheese, salt, pepper

Taken from www.yummly.com/recipe/Curried-Parsnip-Soup-_Dairy-Free_-1653299 (may not work)