Curry carrot soup

Submitted by mroleary

Makes 8 servings

Great fall warmup, good for you too.

Ingredients

1	onion, chopped
1	tablespoon curry powder
1	pounds carrots, chopped
1/2	pound parsnip
3	cloves garlic
4	cups vegetable broth
1	cups water, or as needed
2	tablespoons sugar (optional, to taste)
1/4	cup parsley, chopped

Directions

In large pot, add broth and vegetables, including whole cloves of garlic. Bring to boil and turn down to simmer until vegetables are cooked through.
Remove vegetables from pot and puree a little at a time in food processor.
Return pureed vegetables to pot and stir into the broth, add water to bring to soup consistency. Add curry powder and simmer on low until heated through, stirring occasionally to avoid bottom burning. Add a little sugar to smooth any slightly bitter flavor.
Serve with a sprinkle of parsley on top.

Categories

First Course, Puree

Serving Size 255.4g

Amount Per Serving

Calories

Calories from Fat

% Daily Value^*

Total Fat

1.0g

Saturated Fat

0.2g

Cholesterol

0mg