Curried Parsnip & Carrot Soup

2 parsnips (med- to large)
3 large carrots
3 cups vegetable stock / broth
.5 - 1 tsp garam masala dried spice mix

NOTE: If you don't have the mixed spice powder, you can use a mixture of whichever of these you have: cumin, cinnamon, cardamom, coriander, curry powder

Makes 2 large bowls* (main course size) or 3-4 side dish bowls of soup.

1. Peel parsnips & carrots, and chop into 2-inch chunks.
2. Put veg into a saucepan, and pour enough stock/broth to cover.
3. Boil then simmer until veg is tender (about 20miins). Remove from heat to cool a little.
4. Blend in a blender or use a hand blender to puree the soup until smooth.
5. Put the mixture back into the pan - you may need to add some more stock or water if it's too thick. Make sure you taste it before you add the liquid - it may get too salty if you add more stock.
6. Add .5 tsp spice mix, and heat and stir until the spice flavour mellows, around 5mins minimum. Taste and add more if desired.

Optional garnish when serving: dollop of yoghurt, sprinkle of paprika, and/or a sprig of coriander (cilantro).

* Nutrition information based on 2 large bowls soup per recipe, no garnish.

Number of Servings: 2

Recipe submitted by SparkPeople user MIKOLA.