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Curried Cream of Parsnip and Carrot Soup 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.
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6 cups (1 1/2 L) chicken stock 1 lb (454 g) parsnip, peeled and chopped 1 lb (454 g) carrots, 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

Curried Cream of Parsnip and Carrot Soup

Rate this recipe
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6
servings
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 6 cups
    (1 1/2 L)
    chicken stock
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  • 1 lb
    (454 g)
    parsnip, peeled and chopped
  • 1 lb
    (454 g)
    carrots, peeled and chopped
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  • 1
    onion, chopped
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    FROZEN, 375 g


  • 1
    bay leaf
  • 1 tsp.
    (5 mL)
    curry powder
  • 1/2 tsp.
    (2 mL)
    black pepper
  • 12 oz
    (340 g)
    solt silken tofu
Imprimer ma sélection

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.

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