Ingredients
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)
Preparation
Melt butter in large saucepan. Add onion, carrot and parsnip. Stir around on a low heat until veggies are well coated with the butter. Add the curry powder and mix well with the veggies. Stir over a low heat for at least two minutes, then add the stock and seasoning.
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. Now, garnish with coriander or parsley and a swirl of cream.
