Curried Parsnip Soup with shredded apples

1 tbsp butter
1 tbsp olive oil
1 cup chopped onion
1 1/2 tbsp curry powder
6 cups low salt chicken broth
1 1/2 lb parsnips, peeled, cut into 1 inch pieces
2 medium granny smith apples
1 cup plain whole milk yoghurt

  1. Melt butter & onion in a heavy pot, add onion and saute until translucent about 3 minutes
  2. Add curry powder, stirr for 30 seconds
  3. Add broth and parsnips, let simmer for 30 minutes
  4. Puree soup with blender until smooth
  5. Peel and core the apples, shred them coarsley
  6. Add apple shreds and yoghurt to the soup

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