Soup Divine

Curried Carrot and Parsnip Soup

2 T butter
1 1/2 cups of chopped leeks or onions
1 lb carrots, chopped coarsely
3/4 lb parsnips, peeled and chopped coarsely
8 cups chicken or vegetable broth
1 T curry powder
1/2 cup heavy or whipping cream

• In a soup pot melt the butter, add the leeks and saute until soft
• Add the carrots and parsnips and cook for several minutes
• Add the curry and broth, bring to a boil, reduce to a simmer and cook for 30 minutes or until the vegetables are soft
• Cool slightly and puree
• Add cream and reheat
• This soup only improves with age.