2 tbsp butter
1 medium onion, diced
4 medium carrots, sliced or diced
2 medium parsnips
1 tbsp medium-hot curry powder (I used Madras Curry Powder)
1 tbsp fresh grated ginger
2-3 cloves garlic, minced
1/4 cup sherry (I used half of the sherry)
Salt & white pepper to taste
4 1/2 cups vegetable stock (I used water and 2 tsp of Better than Bouillon)
2 medium size, peeled, chopped (I used organic Ambrosia)
½ cup heavy cream (I used milk)
Plain yogurt or sour cream for finishing
Canned fried onions for garnish
In a large soup pot or Dutch oven over medium heat, sauté the onion, carrots and parsnips in butter for 5 minutes on low heat without browning*.
Add the curry powder, ginger and garlic. Cook for another 3-4 minutes, stirring regularly to prevent browning.
Add the sherry, apple & vegetable stock bring to a boil; then simmer gently for 15 minutes until the carrots are very tender.
Puree the soup with a stick blender or in a food processor.
Return the soup to heat, add cream and season to taste with salt & pepper. Serve when heated through.
Finish with a swirl of yogurt or sour cream on top and some canned crispy fried onions.
*Chef’s Note: To sauté without browning is called “sweating” and is used when you don’t want to add much colour to your finished dish.
Adapted from: Chef's Kevin Foodie Blog