Ingredients
1 large onion, chopped1 large carrot, chopped1 tablespoon butter1 pound parsnips, peeled and chopped2 cans (14-1/2 ounces each) reduced-sodium chicken broth1 teaspoon curry powder1/4 teaspoon salt1/4 teaspoon pepper1 cup fat-free milk
Preparation
In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender.
Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through.
