Curried Parsnip Soup
|Reduced sodium chicken broth||6 Cup (96 tbs)|
|Parsnips||1 Pound, peeled and thinly sliced|
|Onion||1⁄2 , chopped|
|Curry powder||1 1⁄2 Teaspoon|
|Chopped fresh chives/Scallions||2 Tablespoon|
1 Combine the broth, parsnips, onion, and curry powder in a large saucepan; bring to a boil. Reduce the heat and simmer until the parsnips are very tender, about 25 minutes. Let the mixture cool about 5 minutes.
2 Pour the soup in batches into a blender and puree. Return the soup to the pan and simmer until heated through.