Parsnip Apple Curry Soup

Parsnip Apple Curry Soup

Yields1 Serving

1 tablespoon organic butter (or extra virgin olive oil)

½ medium yellow onion, chopped (about 1 cup)

1 teaspoon table salt

4 cups peeled and chopped parsnips (about 2 large parsnips)

2 cups peeled, cored and chopped apple (about 1 large apple)

1 quart (32 ounces) organic chicken or vegetable broth

1 ½ teaspoons curry powder

In a large pot, melt butter over low heat. Add onions and salt, and sauté, stirring occasionally, until translucent, about 5 minutes.

Add parsnips, apples, broth, and curry powder. Bring to a boil then reduce heat and simmer until parsnips and apples are soft, about 20 minutes.

Use an immersion blender (hand wand) to puree the soup until smooth (or transfer to a blender to puree).

Ingredients

1 tablespoon organic butter (or extra virgin olive oil)

½ medium yellow onion, chopped (about 1 cup)

1 teaspoon table salt

4 cups peeled and chopped parsnips (about 2 large parsnips)

2 cups peeled, cored and chopped apple (about 1 large apple)

1 quart (32 ounces) organic chicken or vegetable broth

1 ½ teaspoons curry powder

In a large pot, melt butter over low heat. Add onions and salt, and sauté, stirring occasionally, until translucent, about 5 minutes.

Add parsnips, apples, broth, and curry powder. Bring to a boil then reduce heat and simmer until parsnips and apples are soft, about 20 minutes.

Use an immersion blender (hand wand) to puree the soup until smooth (or transfer to a blender to puree).

Parsnip Apple Curry Soup