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