This curried parsnip soup recipe is smooth and richly aromatic, a perfect antidote to cold weather. It comes together quickly, with curry powder providing a savory counterpoint to the sweet flavor of the parsnips and other vegetables.

Ingredients

• 1 large onion, chopped
• 1 large carrot, chopped
• 1 tablespoon butter
• 1 pound parsnips, peeled and chopped
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 teaspoon curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup fat-free milk

Directions

1. 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.
2. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through.