Curried Sweet Potato Soup

4 medium sweet potatoes, peeled and cut to 1″ pieces
2 medium parsnip, peeled and chopped
2 small onion, chopped
2 teaspoon fresh rosemary, chopped
2-4 teaspoons hot curry powder
4 cups chicken or vegetable stock
2 cups whole milk
2 tablespoons butter
salt and pepper to taste

In a heavy pot, cook the onions with the butter on low for about 5 minutes, stirring. Add the parsnips, chopped rosemary, a pinch each of salt and pepper and continue on low to cook another 5-6 minutes. Reduce heat if onions begin to brown. Add the sweet potatoes and stock, and bring to a boil. Reduce to a simmer, cover, and cook for about 30 minutes.

Use a hand food processor to blend soup into a creamy, almost-smooth consistency (I prefer to have just a few tiny lumps, but not many). Or, transfer to a food processor and blend in batches. Return to low heat, and add a bit of the curry powder, some salt and a little pepper. Taste for seasoning, and add more curry and/or salt according to taste. Add the milk and stir until completely heated through. Adjust seasoning if desired. Garnish with optional fresh herbs (such as parsley) and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user MEGS81.