Spicy English Parsnip Soup

4 parsnips, peeled and sliced
2 medium potatoes, peeled and cubed
1 large onion, chopped
1 garlic clove, minced
6 tsp margarine
1 tsp curry powder
1/2 tsp ginger root
6 cups of vegetable stock
1/2 cup of 2% milk
salt and pepper to taste

Melt margarine in soup pot and add veggies. Saute lightly for 2-3 minutes. Sprinkle curry and ginger on top and stir veggies thoroughly. Add stock and bring the soup to boil. Lower heat and simmer soup covered for approximately 30 minutes. Blend soup in blender or processor until thick and creamy and then return it to pot. Add milk and salt/pepper. Add more curry if needed. Serve hot with finely chopped parsley as garnish.

Makes approximately 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user HAZELBRANCH.