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Parsnip and Carrot Soup

Usually a creamed soup in milk, often highly flavoured with curry spices.

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2 large parsnips, cubed
1 large onion, chopped
3 large carrots
1 tablespoon olive oil
2 pints vegetable stock
½ teaspoon cumin
2 tablespoons natural yogurt
Recipe Instructions

Heat the olive oil in a large frying pan and sweat the onions for 10 minutes covered until they are soft. Add the carrots, the parsnips and the stock and simmer for 30 minutes covered.
Remove the soup from the stove and let it cool slightly. Place in a food processor and whizz up until smooth. Stir in the yoghurt and the cumin.

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