Contributed by www.endlessharvest.com

Ingredients

1 Tbs Vegetable Oil
1 Red or Yellow onion, chopped
2 cloves garlic, crushed
1/2 tsp Chili Powder
4 C Vegetable Stock
Salt and Pepper to taste
1 Tbs Butter
3 Parsnip, chopped
1-2 tsp Curry Powder
1 Tbs Flour
grated rind and juice of one lemon

Instructions

Heat the oil and butter in a pot until melted. Add the onions, parsnips, and garlic, and saute for 5 to 7 minutes, stirring until the veggies have softened. Add curry and chili powders, stir, and cook for a few minutes. Sprinkle in the flour, mix well, and cook another minute. Stir in the stock, lemon rind (reserve for a garnish), lemon juice, and bring to a boil. Reduce heat and simmer for 20 min. When it's done, pour the soup into a food processor and blend until smooth. Return the soup to the pot and reheat for a few minutes, but do not boil, ladled into bowls and garnish with the reserved lemon zest. It's also tasty with a dollop of plain yogurt in top.

Read more recipes