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Curried Cream of Parsnip and Carrot Soup
2014-10-27
https://www.metro.ca/userfiles/image/recipes/veloute-de-panais-et-de-carottes-au-cari-10194.jpg
PT10M
PT25M
PT35M
In Dutch oven or large saucepan, combine chicken stock, parsnips, carrots, onion, bay leaf, curry powder and pepper.Bring to boil; reduce heat and simmer until vegetables are very tender, 20 to 25 minutes.Discard bay leaf.Spoon mixture along with tofu into blender or food processor and process in batches until smooth.Taste and adjust seasoning, if necessary.
6
Foodland Ontario
0
0
0
0
6 cups (1 1/2 L) chicken stock
1 lb (454 g) parsnips, peeled and chopped
1 lb (454 g) carrot, peeled and chopped
1 onion, chopped
1 bay leaf
1 tsp. (5 mL) curry powder
1/2 tsp. (2 mL) black pepper
12 oz (340 g) solt silken tofu
Curried Cream of Parsnip and Carrot Soup
6
servings
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME
Ingredients
-
6 cups
(1 1/2 L)chicken stock
-
1 lb
(454 g)parsnips, peeled and chopped
-
1 lb
(454 g)carrot, peeled and chopped
-
1
onion, chopped
-
1
bay leaf
-
1 tsp.
(5 mL)curry powder
-
1/2 tsp.
(2 mL)black pepper
-
12 oz
(340 g)solt silken tofu
Preparation
In Dutch oven or large saucepan, combine chicken stock, parsnips, carrots, onion, bay leaf, curry powder and pepper.
Bring to boil; reduce heat and simmer until vegetables are very tender, 20 to 25 minutes.
Discard bay leaf.
Spoon mixture along with tofu into blender or food processor and process in batches until smooth.
Taste and adjust seasoning, if necessary.
Source :
Foodland Ontario
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
