Holiday Recipes: Easy and Healthy Low Carb, Paleo, Slow Cooker Recipes for Your Best Holidays (Low Carb Recipes & Holiday Recipes) by Blunt Rachel

Author:Blunt, Rachel [Blunt, Rachel]
Language: eng
Format: epub
Published: 2015-12-03T18:30:00+00:00

Curried Carrot and Parsnip Soup (8 servings)

Ingredients:

2 tablespoons vegetable oil

1 onion (peeled and chopped)

1 tablespoon curry powder

1 ½ pounds carrots (peeled and sliced)

1 pound parsnips (peeled and sliced)

8 cups vegetable broth

½ teaspoon salt

¼ teaspoon black pepper (ground)

¾ cup plain yogurt (non-fat works best)

2 Roma tomatoes (chopped)

2 tablespoons fresh parsley (chopped)

Instructions:

Heat oil in stockpot over medium-low heat.

Add chopped onion and cook until soft. This takes about 10 to 12 minutes. Stir occasionally while cooking. Once onion is soft, add curry powder and cook for 1 minute while constantly stirring.

Add carrots, parsnips and broth. Bring to a boil and then reduce heat to simmer for 30 minutes, until vegetables are tender.

Pour in a blender or food processor and Purée in batches until it is smooth.

Return to pot and season with salt and pepper. Then heat thoroughly.

Serve the soup piping hot and garnished with yogurt, tomatoes and parsley. Enjoy!

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