This is a very simple recipe for a quick and tasty Spicy Parsnip and Carrot Soup suitable for vegetarians.
Finely chop the onion. Add to the pan and sautee for a couple of minutes until soft and golden brown coloured.
Finely chop parsnips and carrots and add to the pot. Sautee for a few minutes. Add the curry powder to taste and cook for a further 2 minutes stirring continuously.
Add vegetable stock to the pot, season then simmer until the vegetables are soft. Approx 15-20 minutes.
When the carrot and parsnips are soft remove the pot from heat and allow to cool.
When cool carefully Puree the mixture until smooth. Add more seasoning if required.
Add some milk to thin the mixture if necessary. Re-heat thoroughly before serving with some warm crusty bread.