Curried Parsnip Soup with Shredded Apples

Curried Parsnip Soup with Shredded Apples
Photo by Mark Thomas


  • 6 cups low-salt chicken broth
  • 2 medium Granny Smith apples
  • 1 tablespoon olive oil
  • 1 cup onion
  • 1 cup corn oil
  • 1 ½ pounds parsnips
  • 1 ½ tablespoons curry powder
  • + 2 more ingredients
    • 1 tablespoon unsalted butter
    • 1 cup plain whole-milk yogurt

Melt butter with olive oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, about 3 minutes. Add curry powder; stir 30 seconds. Add broth and parsnips. Bring to boil. Reduce heat to medium-low; simmer uncovered until parsnips are soft, about 30 minutes. Remove from...

View full recipe at Epicurious


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