Curry Ginger Soup

Step 1:Saute onion in margarine and curry, covered, for 5 minutes, without browning. Add the parsnips & ginger. Cover and cook a further 10 minutes. Stir occasionally. Add the stock or water and bring to a boil, then simmer gently for 15 min, until the parsnips are tender.

Step 2:. Puree the soup in a food procesor

Step 3:Return soup to the rinsed-out pan, reheat gently and season to taste with pepper. You may use parsnips instead of carrots and add 1 T. curry powder to the onions when you saute them. A swirl of yogurt on top is good and add some crisp croutons.