Curried carrot and parsnip soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | medium | Onion, coarsely chopped |
| 1 | tablespoon | Curry powder |
| 1½ | pounds | Carrots, cut into 1/4\" rounds |
| 1 | pounds | Parsnips, cut into 1/4\" rounds |
| 8 | cups | Vegetable broth |
| Salt to taste | ||
| Pepper to taste | ||
| ¾ | cup | Nonfat plain yogurt |
| 2 | Plum tomatoes, seeded and cut into 1/4\" dice | |
| 2 | tablespoons | Chopped flat-leaf parsley |
Directions
Add curry powder to the wilted onion and cook for 1 minute before adding the broth to mellow its flavor. Cover the soup as it cooks, so the broth doesn't evaorate.
1. Heat the oil in a large, heavy pot over medium-low heat. Add the onion and cook until wilted, about 10-12 minutes, stirring occasionally. Add the curry powder and cook 1 minute, stirring well.
2. Add the carrots, parsnips and broth. Raise the heat and bring soup to a boil. Reduce to a simmer and cook, covered, for 30 minutes or until the vegetables are tender.
3. Cool the soup slightly, then puree it in batches in a food processor or blender until smooth. Return soup to the pot, season to taste with salt and pepper, then heat through.
4. To serve, ladle into shallow bowls, dollop with yogurt and sprinkle with diced tomatoes and chopped parsley.
Per serving: 160 calories, 4 grams fat, ⅖ milligrams cholesterol.
Submitted By MICHAEL ORCHEKOWSKI On 08-12-95