Parsnip curry soup

Ingredients (serves 4)
* 2 onions, chopped
* 60g butter
* 1 tbs curry powder
* 1kg parsnips, peeled, chopped
* Salt & freshly ground pepper
* 4 ciabatta rolls, warmed


Method
1. Place the onion, butter and curry powder in a large saucepan. Cook over a medium heat for 2-3 minutes or until soft.
2. Stir in the parsnips and cook, stirring often, for 10 minutes. Add 6 cups (1.25 litres) water and cook for 30 minutes or until the parsnips are tender.
3. Set aside for 10 minutes to cool slightly. In batches place the mixture in a food processor and process until smooth. Transfer to a clean saucepan.
4. Stir over a medium heat until heated through. Season with salt and pepper and serve with ciabatta rolls.

Source
Fresh Living
Recipe by Wendy Brodhurst