Curried Carrot and Parsnip Soup

This creamy soup combines the warm tones of root vegetables with the earthy tang of curry powder. Fresh, cool garnishes complement the soup nicely.

Recipe Ingredients:

2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon curry powder
1 1/2 pounds carrots, peeled and sliced
1 pound parsnips, peeled and sliced
8 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup plain yogurt
2 Roma tomatoes, seeded and chopped
2 tablespoons chopped fresh flat-leaf parsley

Cooking Directions:

1. Heat oil in a stockpot over medium-low heat. Add onion and cook until soft, 10 to 12 minutes, stirring occasionally. Add curry powder and cook 1 minute, stirring constantly.
2. Add carrots, parsnips and broth. Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.
3. Purée in a blender or food processor in batches until smooth. Return to pot; season with salt and pepper and heat thoroughly.
4. Serve garnished with yogurt, tomatoes and parsley.

Makes 8 servings.