Curried Parsnip Soup (Dairy-Free)
By: silky sienna
Published: Friday, January 21, 2011 - 5:13pm

Ingredients




1 ounce dairy-free or Vegan butter (such as Earth Balance or Benocal)
1 onion, chopped
1 tablespoon curry powder
12 oz's (about 6 medium) Parsnips, diced
1 1/2 pints (5 cups) vegetable stock (or chicken, if non-vegan)
1/4 cup soy milk
1 tablespoon non-dairy cream cheese (such as Tofutti brand)
salt and pepper to taste

Preparation

1 Melt the 'butter' in a large saucepan over medium heat. 2 Add onions, saute' until soft, but not colored.  Add curry powder and continue to saute' for 5 minutes on low heat. 3 Add chopped parsnips, potato and stock to saucepan.  Cover, bring to a boil. 4 Reduce heat, and simmer for 10-15 minutes, untill vegetables are very soft. 5 Add the cream cheese to the soy milk, mix and add to blender; pulse a few times to blend, then add soup mixture. 6 Puree' the soup mixture in the blender.  Return to saucepan to reheat; do not boil! 7 Add salt and pepper to your own taste, and ladle into bowls- I toppd mine with fresh fennel sprigs.

About


This recipe has been adapted to be dairy-free.  If dairy is not an issue for you, simply use regular butter or margarine, and cream, in place of the soy milk and soy cream cheese mixture.