Parsnip Apple Curry Soup

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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
1

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

2

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.

3

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

Directions

1

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

2

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.

3

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

Notes

Parsnip Apple Curry Soup
IngredientsDirections
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